Greek Yogurt Honey Walnut Cake
A moist, tender olive-oil cake made with thick Greek yogurt, sweetened with honey, and studded with toasted walnuts, finished with a warm honey drizzle and a dusting of cinnamon.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1 cup full-fat plain Greek yogurt
- 1/2 cup honey
- 1/2 cup extra-virgin olive oil
- 3 large eggs
- 1 tsp pure vanilla extract
- 1 cup walnuts, toasted, roughly chopped
- 2 tbsp honey (for drizzling)
Instructions
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1
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or spray with baking spray.
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2
Whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1 tsp ground cinnamon, and 1/2 tsp kosher salt in a large bowl.
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3
In a separate bowl, whisk 3 large eggs with 1/2 cup honey, 1/2 cup extra-virgin olive oil, 1 cup full-fat plain Greek yogurt, and 1 tsp pure vanilla extract until smooth and combined.
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4
Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. Do not overmix. Fold in three-quarters of the 1 cup toasted, roughly chopped walnuts.
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5
Pour the batter into the prepared pan and smooth the top. Scatter the remaining walnuts over the surface.
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6
Bake for 35-40 minutes until the top is deep golden and a toothpick inserted in the center comes out clean.
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7
Cool in the pan for 10 minutes, then turn out onto a rack. While still warm, drizzle with 2 tbsp honey (for drizzling). Serve warm or at room temperature.