Honey Cake with Pecan Swirls Recipe from The Kosher Baker, Paula Shoyer

Paula Shoyer, The Kosher Baker photo by Michael Bennett Kress

Paula Shoyer is a former attorney and speechwriter who enrolled in a pastry course in Paris for fun while living in Europe a few years ago.

After being asked to bake for friends, she ended up operating a dessert catering business in Geneva, Switzerland for two years. While in Geneva, she was asked to teach a few classes to raise money for Jewish organizations – in French.

When she returned stateside, she began teaching classes in French pastry and Jewish cooking and baking to adults and kids, both in the Washington, D.C. area and all around the United States. She now owns and operates Paula’s Parisian Pastries Cooking School in Chevy Chase, Maryland.

Paula’s classes have been featured in Daily Candy, Washington and in the Washington Post Express. She received her pastry diploma from the Ritz Escoffier Ecole de Gastronomie Francaise in Paris, France in 1996.

After editing two popular Kosher cookbooks: Kosher by Design Entertains and Kosher by Design Kids in the Kitchen, she decided to create her own cookbook, The Kosher Baker: 160 dairy-free desserts from traditional to trendy. Click on the book cover to the left to purchase her cookbook, great for any Jewish home, and also a wonderful gift!

Here she provides The Chosen readers with a special excerpt from the book, her Honey Cake with Pecan Swirls, just in time for the New Year!


Peace, Love and Honey,-The Chosen

Honey Cake with Pecan Swirls – Serves 16

Storage: Store covered in plastic at room temperature for up to five days or freeze wrapped in plastic for up to three months.

What you’ll need:

Spray oil containing flour or spray oil plus 2 tablespoons flour for greasing and flouring pan
1 cup pecan halves
1/2 plus 1/3 cup sugar, divided
1 tablespoon ground cinnamon
2/3 cup brewed espresso or very strong coffee (or 1 teaspoon instant coffee granules dissolved in 2/3 cup boiling water)
3/4 cup honey
½ cup canola or vegetable oil
1/3 cup dark brown sugar
2 large eggs
2 cups all-purpose flour
1/4 teaspoon ground cloves
¼ teaspoon ground cinnamon
1/4 teaspoon ground ginger
3/4 teaspoon baking powder
3/4 teaspoon baking soda

Directions:

1. Preheat the oven to 350ºF. Grease and flour a 12-inch loaf pan.
2. Place the pecan halves in a bag and crush them with a rolling pin until the largest pieces are between 1/4 and 1/2 inch long. Add the 1/2 cup sugar and cinnamon to the bag and shake to combine.
3. In a large bowl, whisk together the coffee and honey. Add the oil, 1/3 cup of the white sugar, the brown sugar, and eggs and whisk well. Add the flour, cloves, cinnamon, ginger, baking powder, and baking soda and beat with a stand or hand-held electric mixer on medium speed for 2 minutes, or mix vigorously by hand, until you have a smooth batter.
4. Scoop up 1 cup of the batter and pour into the pan. Tilt the pan in a circle so the batter covers the entire bottom. Sprinkle on 1/3 cup of the nut mixture, covering the entire batter. Repeat with another cup of batter and 1/3 cup of the nut mixture. Pour the remaining batter on top and spread gently to cover the nuts.
5. Bake for 1 hour, or until a skewer inserted comes out clean. Let cool for 10 minutes in the pan and then turn out onto a rack to continue cooling. This cake is good either warm or at room temperature.

See more from The Kosher Baker @ www.kosherbaker.blogspot.com

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