Ukrainian Honey Cake

Baking season is officially upon us! The days of me hovering over the stove and oven for warmth have returned. I truly belong someplace warm, preferably with a beach handy.

Also, it means that it is time for my ladies to begin the fall molting season...i.e. it looks like it is snowing in my backyard from all the feathers. Can you spot the feathered friend who is in full molt? A hint, look for the bald scrawny one.

Sticking with my theme of Eastern European breads, cakes, and desserts, I tried out a Ukrainian Honey Cake recipe last week. Also known as Medivnyk, this easy cake recipe a flavorful, dense, sweet breakfast style cake. The first day alone, I ate half a cake...needless to say I gave away as much as I could.

My changes included adding 1/2 teaspoon of nutmeg, 1 teaspoon of almond extract, substituting the sour cream with non-fat vanilla yogurt, and trading in the oil for applesauce. Next time, I may try to incorporate some nuts into it or even a fruit of some type. Enjoy!

Ukrainian Honey Cake (Medivnyk)
adapted from Epicurean.com

• 3 large eggs
• 3/4 cup sugar
• 3/4 cup honey
• 1/3 cup applesauce 
• 3 tablespoons orange juice
• 1 1/2 tablespoons yogurt 
• 1 teaspoon almond extract
• 1 1/2 teaspoons grated orange rind
• 2 2/3 cups unsifted all-purpose flour
• 3/4 teaspoon baking soda
  
   
• 3/4 teaspoon baking powder
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg

Grease and flour one 12x 3 1/2 inch or two 8 1/2x 4 1/2 inch loaf pans. Heat oven to 325 degrees.

 In large bowl, beat eggs, sugar, honey, apple sauce, orange juice, yogurt, almond extract, and orange rind until combined. In a separate bowl, mix together flour, baking soda, baking powder, nutmeg, and cinnamon. Slowly beat flour mixture into egg mixture just until combined to make batter.

Spoon batter into greased pan or pans and bake 45 minutes. Reduce oven temperature to 300 degrees and bake 15 -25 minutes longer or until center springs back when touched lightly with fingertip. Cool cakes in pans on wire rack for 10 minutes; remove cakes from pans and cool completely.