Honey Cake ( Pretty Simple Sweet)

1 1/4 cups (175 g/6.2 oz) all-purpose flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

3/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground cardamom or nutmeg (optional)

2 large eggs or 2+6 flax+water

1/2 cup (100 g/3.5 oz) granulated sugar

1/2 cup honey

1/3 cup (80 ml)  oil

1/2 cup warm coffee or tea ( I used Indian Chai)

1/2 teaspoon vanilla extract (optional)

1/4 cup (25 grams) sliced almonds, pecans or walnuts (optional)

Instructions

Preheat oven to 340F/170C. Grease a 9×5-inch loaf pan.

In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, cloves, and cardamom. Set aside.

In a mixer bowl fitted with the whisk attachment, whisk together eggs, granulated sugar, and honey on medium-high speed until light and fluffy, about 2 minutes. On low speed and with the mixer running, slowly add the oil and beat until combined. Turn off mixer. Fold in (by hand) the flour mixture in 3 additions, alternating with the coffee in 2 additions, starting and ending with the flour. Do not over mix.

Pour the batter into prepared loaf pan. Sprinkle with nuts. Bake for 35-45 minutes or until a toothpick inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil. Allow cake to cool for 10 minutes, then remove from pan and set on a wire rack to cool completely.