Honey Cake with Grilled Peaches
You may not think to serve honey cake year-round, but this moist and luscious cake pairs perfectly with our grilled peaches in summer as well as for a Rosh Hashanah dessert. It could easily become your go-to teacake. The cake keeps for days and also freezes well. While you’re at it, add vanilla ice cream or whipped cream with a touch of ginger. It’s also delicious sliced and toasted as a breakfast treat.
2¼ cups boiling water
4 teaspoons baking soda
2 cups sugar
2 cups honey
2 cups grapeseed or canola oil
6 extra-large eggs
¾ cup raisins (optional)
4 cups unbleached all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon kosher salt
1 tablespoon grated lemon zest
Grilled Peaches with Lemon-Honey Drizzle (recipe follows)
Position a rack in the center of the oven and preheat the oven to 350°F. Oil three 9 x 5-inch loaf pans and line their bottoms with parchment paper.
In a small bowl, combine ¼ cup of the boiling water with the baking soda (to eliminate any bitterness). In the bowl of a standing mixer or with hand beaters and a large bowl, combine the sugar, honey, and oil and beat at medium speed until completely combined, 2 to 3 minutes. Add the eggs, one at a time and beating after each addition. Add the dissolved baking soda and beat until combined. Add the raisins, if using, and stir to incorporate.
In a medium bowl, combine the flour, cinnamon, ginger, salt, and zest and blend with a fork. With the mixer at low speed, gradually add the flour mixture to the honey mixture. When combined, slowly add the remaining 2 cups boiling water. The batter will seem quite thin and a bit runny; this is normal.
Divide the batter among the pans. Bake the cakes on the center rack until a cake tester inserted in the centers comes out clean and the tops are springy to the touch, 45 to 50 minutes. Allow the cakes to cool in their pans for 10 minutes, then transfer to a rack to cool completely. Cut the cakes in ½-inch slices and serve with the grilled peaches.
Grilled Peaches with Lemon-Honey Drizzle
Place the peaches in a shallow bowl and brush with the oil, coating them completely. Drizzle 1 tablespoon of the honey on the peaches, sprinkle with the salt, and pour over 1 tablespoon of the lemon juice. Gently move the peaches around to coat them.
Heat a grill pan over medium-high heat. Grill the peaches cut side down until the edges have begun to soften and brown, about 5 minutes. Gently turn the peaches and grill until fork-tender but still firm, about 5 minutes more (the ripeness and size of the peaches may alter the timing). Transfer the peaches to a platter, skin side down.
Make the drizzle: In a small saucepan bring the remaining honey and juice to a gentle simmer over low heat. Stir and simmer to combine, 1 minute more. Drizzle over the peaches, sprinkle with the pistachios, if using, and serve.
SERVES 6 TO 8
4 firm-ripe peaches, unpeeled, halved and stones removed
2 teaspoons grapeseed or light olive oil
2 tablespoons honey
Pinch of kosher salt
Juice of 2 small lemons (about 4 tablespoons)
2 tablespoons shelled pistachios, chopped (optional)