Autumn has arrived. Not officially, but it sure feels like it. It’s the cool temperature of 63°F and cloudy. I know that I wasn’t thrilled about this short summer, but there are certain things about this coming season I really love. For example, fall-scented candles. Just yesterday I bought a cinnamon apple candle and my room smells absolutely delightful. Another exciting thing about fall– pumpkin flavored things. I tried this yummy pumpkin salted caramel concrete at Culver’s the other day (tasted like legit pumpkin pie). There went my diet. Oh well, tomorrow is a new day. Fall-desserts in general excite me…apple crisps, pumpkin pies, etc. But my absolute favorite thing about autumn is seeing the leaves start to change colors. It’s one of the most beautiful sites. I live near a forest and taking pictures as the trees turn orange, red, yellow, and all shades in between makes me happy to be alive.
Wanting something warm and spicy (and something to use the abundance of oranges in the kitchen) I decided to make this honey orange spice cake. It is very moist, dense, soft, warm, and spicy. It tastes similar to zucchini or banana bread. Perfect paired with a cup of warm pumpkin spiced coffee! 😉
I decided to have a little fun with plate decorating with my little sister, Mia. We used chocolate and honey to drizzle designs on our plates before we served this yummy cake!
Honey Orange Spice Cake
Original recipe adapted from Smitten Kitchen
Makes 1 8×8 pan (around 16 pieces)
Ingredients
1 3/4 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
2 tsp ground cinnamon
1/4 tsp pumpkin pie spice
1/8 tsp ground allspice
1/2 cup peanut (or any vegetable) oil
1/2 cup honey
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 1/2 TB chia seeds
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
2 tsp ground cinnamon
1/4 tsp pumpkin pie spice
1/8 tsp ground allspice
1/2 cup peanut (or any vegetable) oil
1/2 cup honey
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 1/2 TB chia seeds
5 TB water
1 tsp vanilla extract
1/2 cup warm coffee
Juice from 2 fresh oranges (should be around 1/3 cup)
2 TB whiskey (I used cinnamon flavored whiskey i.e. Fireball or Cinerator, it was nice and strong)
1/2 cup chopped walnuts
Honey or melted chocolate for topping, optional
Directions
Preheat oven to 350°F. Grease an 8×8 square pan with butter or coconut oil and set aside.
Mix 1 1/2 tablespoons of chia seeds with 5 tablespoons of water and let set in fridge for at least 5-10 minutes.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice and allspice. Make a well in the center and add oil, honey, white sugar, brown sugar, chia mixture, vanilla, coffee, orange juice and whiskey. Using an electric mixer on slow speed, stir together until very well blended, scrapping the sides as you go along. Add walnuts and mix slowly until distributed.
Pour batter into prepared pan. Bake for 30-40 minutes, or until cake springs back when you gently touch the cake center. Let cake stand at least fifteen minutes before removing from pan. Serve with a little chocolate or honey drizzle if desired.
Enjoy!
Yum! These fall desserts all sounds SO tasty. One of these weeks I AM going to try one. Maybe this will finally be the week. 🙂
Isn’t there just so many fall recipes popping up everywhere? I love it!! Except for the fact that I am constantly having pumpkin cravings now which is not so great for my diet… *sigh*.
A good thing about baking these fall desserts is that the spices always makes the house feel more “festive.” Love the smell of cinnamon! Hope you try some soon. 🙂
Thanks for commenting, as always, Rissi! 🙂
It was fun decorating! XD These pictures are really good:)
Thanks hon! 😉