The Pomegranate and Honey Cake is a perfect balance of flavors and textures. The cake itself is rich and moist, thanks to the combination of honey, yogurt, and a blend of almond flour and all-purpose flour. The warm spices—cinnamon and nutmeg—add cozy warmth, while the fresh pomegranate seeds provide a pop of color and a burst of juicy sweetness. Topped with a luscious honey glaze, this cake is an irresistible treat that will stand out at any gathering.
Ingredients
For the Cake:
1 1/2 cups all-purpose flour
1/2 cup almond flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2/3 cup unsalted butter, softened
2/3 cup honey
1/2 cup brown sugar
2 large eggs
1/2 cup Greek yogurt
1 tsp vanilla extract
1/4 cup pomegranate juice
For the Honey Glaze:
1/3 cup honey
2 tbsp unsalted butter
1 tbsp lemon juice
For the Topping:
1 cup fresh pomegranate seeds
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper to ensure easy removal of the cake.
Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Beat Butter, Honey, and Sugar:
In a large mixing bowl, beat the softened butter, honey, and brown sugar until the mixture is light and fluffy.
Add Eggs:
Add the eggs one at a time, beating well after each addition.
Add Yogurt, Vanilla, and Pomegranate Juice:
Mix in the Greek yogurt, vanilla extract, and pomegranate juice until smooth and well-combined.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix to keep the cake light and tender.
Bake the Cake:
Pour the batter into the prepared cake pan. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Prepare the Honey Glaze:
For the glaze, heat honey, butter, and lemon juice in a saucepan over low heat. Stir until the mixture is melted and smooth.
Glaze the Cake:
Once the cake is fully cooled, pour the warm glaze over the cake, allowing it to soak in and create a shiny finish.
Top with Pomegranate Seeds:
Generously top the cake with fresh pomegranate seeds for a burst of color and a juicy pop of flavor.
Let Set:
Let the cake set for 10-15 minutes to allow the glaze to firm up before slicing and serving.
Servings and Timing
Servings: This recipe yields 8 slices.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Variations
Spice Up the Glaze: Add a pinch of cinnamon or a splash of orange zest to the honey glaze for extra flavor depth.
Vegan Version: Replace the eggs with flax eggs and use non-dairy yogurt to make this cake vegan-friendly.
Citrus Twist: Add some orange zest to the cake batter to enhance the citrusy notes in the pomegranate juice and glaze.
Add Nuts: For added texture and flavor, you can fold in some chopped nuts like walnuts or pistachios into the batter.
Storage/Reheating
Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days.
Refrigeration: If the cake is frosted, refrigerate it for up to 5 days to keep it fresh.
Freezing: This cake freezes well for up to 1 month. Wrap the cake tightly in plastic wrap and aluminum foil before freezing. To serve, thaw it at room temperature for a few hours.
FAQs
Can I use a different fruit for this cake?
Yes, you can replace pomegranate with other fruits like blueberries, raspberries, or even dried fruits like figs or raisins, depending on your preference.
How do I prevent the cake from becoming dry?
Make sure to measure the ingredients properly and avoid overbaking. Check the cake at the 35-minute mark and remove it from the oven as soon as the toothpick comes out clean.
Can I use store-bought pomegranate juice?
Yes, store-bought pomegranate juice works well, but make sure it’s pure juice without added sugars or preservatives for the best flavor.
Can I make the glaze ahead of time?
Yes, you can make the honey glaze ahead of time and store it in the refrigerator. Reheat it gently before pouring it over the cake.
Can I substitute the Greek yogurt with something else?
If you don’t have Greek yogurt, you can substitute it with sour cream or buttermilk for a similar tangy effect.
Conclusion
This Pomegranate and Honey Cake is a show-stopping dessert that’s perfect for any occasion, from festive gatherings to cozy winter nights. The combination of warm spices, honey sweetness, and the burst of fresh pomegranate seeds makes each bite a delightful experience. With its easy-to-follow instructions and rich flavor, this cake will become a favorite for anyone who loves a beautiful and delicious dessert.
This Pomegranate and Honey Cake is a moist, vibrant dessert that blends warm spices, sweet honey, and fresh pomegranate seeds. Topped with a golden honey glaze, it’s a perfect treat for any celebration or cozy gathering.
Author:Amy
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Yield:8 slices
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 1/2 cups all-purpose flour
1/2 cup almond flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2/3 cup unsalted butter, softened
2/3 cup honey
1/2 cup brown sugar
2 large eggs
1/2 cup Greek yogurt
1 tsp vanilla extract
1/4 cup pomegranate juice
1/3 cup honey (for glaze)
2 tbsp unsalted butter (for glaze)
1 tbsp lemon juice (for glaze)
1 cup fresh pomegranate seeds (for topping)
Instructions
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Beat Butter, Honey, and Sugar: In a large mixing bowl, beat the softened butter, honey, and brown sugar until light and fluffy.
Add Eggs: Add the eggs one at a time, beating well after each addition.
Add Yogurt, Vanilla, and Pomegranate Juice: Mix in the Greek yogurt, vanilla extract, and pomegranate juice until smooth.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix to keep the cake light and tender.
Bake the Cake: Pour the batter into the prepared cake pan. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Prepare the Honey Glaze: In a saucepan, heat the honey, butter, and lemon juice over low heat until melted and smooth.
Glaze the Cake: Once the cake is fully cooled, pour the warm glaze over the cake, letting it soak in and create a shiny finish.
Top with Pomegranate Seeds: Generously top the cake with fresh pomegranate seeds for a burst of color and flavor.
Let Set: Allow the cake to set for 10-15 minutes before slicing and serving.
Notes
For a vegan version, replace eggs with flax eggs and use plant-based yogurt and butter.
Try using other fruits like raspberries or blueberries if pomegranate isn’t available.
For a citrusy twist, add orange zest to the batter or glaze.
