Walnut Honey Cake


The honey glaze ensures that this cake is extra-moist.


  • 3 ounces walnut halves (about ¾ cup)

  • Unsalted butter, room temperature, for pan

  • 1 ½ cups all-purpose flour, plus more for pan

  • 1 cup raw honey, plus 2 to 3 tablespoons more for glaze

  • 1 cup unsweetened applesauce

  • 3 large eggs, room temperature

  • ¾ teaspoon baking soda

  • ¼ teaspoon salt

  • ¼ teaspoon ground ginger


  1. Preheat oven to 350 degrees with rack in center. Spread walnut halves in a single layer on a rimmed baking sheet. Toast in oven until fragrant, tossing occasionally, 5 to 7 minutes. Transfer nuts to a plate; let cool. Pulse nuts in a food processor until finely chopped, about 10 times. Set aside.

  2. Butter and flour an 8 1/2-inch spring-form pan; set aside. In a large bowl, combine honey and applesauce; whisk until honey is mostly dissolved. Add eggs, and whisk until fully combined.

  3. Into a medium bowl, sift together flour, baking soda, salt, and ginger. Stir into honey mixture. Using a rubber spatula, fold in walnuts.

  4. Pour batter into prepared pan. Bake cake until golden brown on top and a cake tester inserted into center comes out clean, about 55 minutes.

  5. Transfer pan to a wire rack; let cool until sides of cake begin to pull away from pan, about 15 minutes. Remove cake from pan, and place on a serving plate. While cake is still warm, use an offset spatula to gently spread remaining honey on top as a thin glaze. Serve warm.

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