Ethiopian Sweet Honey and Coffee Cake
A moist, spiced cake infused with Ethiopian coffee and sweetened with honey, reflecting the country’s rich coffee culture in a delightful dessert. This african-inspired desserts ready in about 55 minutes layers all-purpose flour, baking powder, ground cinnamon into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/2 tsp salt
- 1/2 cup, softened unsalted butter
- 3/4 cup honey
- 3 large eggs
- 1 cup, cooled strong brewed Ethiopian coffee
- 1 tsp vanilla extract
- 1/2 cup plain yogurt
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- Step 2: In a medium bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1 tsp ground cinnamon, 1/2 tsp ground cardamom, and 1/2 tsp salt until evenly combined.
- Step 3: In a large bowl, beat 1/2 cup softened unsalted butter with 3/4 cup honey using an electric mixer on medium speed until light and fluffy, about 3 minutes.
- Step 4: Add 3 large eggs one at a time, beating well after each addition. Mix in 1 tsp vanilla extract.
- Step 5: Alternate adding the dry flour mixture and 1 cup cooled strong brewed Ethiopian coffee to the wet ingredients, starting and ending with the flour mixture, mixing gently after each addition.
- Step 6: Fold in 1/2 cup plain yogurt until smooth and fully incorporated.
- Step 7: Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Step 8: Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve with additional honey drizzled on top if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ethiopian Sweet Honey and Coffee Cake take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Ethiopian Sweet Honey and Coffee Cake?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Ethiopian Sweet Honey and Coffee Cake?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Ethiopian Sweet Honey and Coffee Cake for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Ethiopian Sweet Honey and Coffee Cake?
African desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
