Autumn was one of the most important periods of the year in ancient times, as daylight began to fade and darkness lay ahead. Ancient civilizations built structures that aligned with the sun during the autumnal equinox, such as El Castillo in Yucatán, Mexico. It was also the beginning of the harvest season.
The word “autumn” has multiple origins. One is the ancient Etruscan word autu, meaning “passing of the year.” Years ago, my husband and I visited Volterra, Italy where the Etruscan Museum displays the ancient culture’s beautiful, almost contemporary-looking artwork. This made that particular origin all the more interesting to me.
Symbolizing hope for a sweet year ahead, this autumn cake is a traditional treat for Rosh Hashanah, the Jewish New Year, though it can be enjoyed by anyone, at any time! This is a simple recipe that requires just one bowl and a little fall spirit.
Honey Cake
Ingredients
1¼ cups all-purpose flour
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup granulated sugar
3 Tablespoons brown sugar
1 large egg
1 teaspoon vanilla extract
1/3 cup brewed coffee or black tea (room temperature)
2½ Tablespoons orange juice
1/3 cup vegetable oil
1/3 cup honey
Directions
Preheat oven to 350°F. Line a 9×5 loaf pan with parchment paper, leaving a slight overhang.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, granulated sugar and brown sugar until combined.
Add in the egg, vanilla, coffee, orange juice, vegetable oil and honey, and whisk until smooth.
Pour the mixture into the prepared pan and bake for 35 to 40 minutes. Remove from oven and allow it to cool in the pan on a rack for 15 minutes.