Lavender Coffee Cake

This smelled amazing while I was cooking it and tastes great! Very impressive to bring to meetings or gatherings.


3/4 cup golden raisins

2 Tablespoons Brandy

3/4 cup fine grind polenta or cornmeal

1 3/4 cups flour

1.5 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 Tablespoon grated lemon zest

3 eggs

1/2 cup olive oil

1/4 cup honey

3/4 cup buttermilk

3/4 cup pine nuts


1/4 cup honey

1/3 cup lemon juice

1 Tablespoon dried lavender flowers


1. Preheat oven to 350 degrees. Grease a (or two) round baking pan(s).

2. In a small bowl, toss raisins with the brandy and let sit for 10 minutes.

3. In a separate bowl, stir together polenta, flour, baking powder, soda, salt and lemon zest.

4. In a large bowl, combine eggs, olive oil, honey and buttermilk. Beat until blended. Set aside 3 Tablespoons of the pine nuts for topping. Add the dry ingredients, raisins and nuts and mix until smooth.

5. Pour batter into pan(s) and smooth top. Sprinkle nuts over the top. Bake 25-30 minutes.

6. In a small saucepan, combine honey, lemon juice and lavender to make the glaze. Bring to a boil over medium heat, stirring until the sugar dissolves. Remove from heat and let cool.

7. Transfer cake(s) to a cooling rack. Poke holes all over the top and bottom with a toothpick and brush with glaze.

~ by accordingtoleanne on August 18, 2010.

One Response to “Lavender Coffee Cake”

  1. great post, looking forward to your next, if your on twitter follow me @favoriterecipe , i follow everyone back

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