I’m ending the week on a crunchy, sweet lavender-ish kind of way. Just in time for you to be able to make this lavender and honey coffee cake for breakfast this weekend.

Lavender and Honey Coffee Cake

Because you really should…seriously I’m not kidding. I feel confident that you’ll tell me on Monday that this coffee cake is the  best you’ve ever tasted. This is the third version I’ve made, all of them starting with this amazing basic recipe. It’s light and moist with a rich buttery taste that will keep pulling you back for slice after slice.

This time I added some dried lavender and local clover honey. Lavender and baking are made for each other, those tiny little buds are full of incredible flavor and really make food pop. I usually always use it in sweet recipes but I’ve seen it added to chicken and lamb also. It’s an herb so you should be able to find it in your grocery store spice aisle. It’s cheap too, I bought about a half of a cup from the bulk spice section and only paid 17 cents for it!

Lavender and Honey Coffee Cake

Do me a favor and make one of these coffee cakes, I’d love to know what you think. Maybe you can switch out the lavender for something else, It’s that simple except don’t use any funky herbs like bay leaves or oregano, although you just never know…it might surprise you!

Lavender and Honey Coffee Cake

Here’s the recipes for the other versions of this amazing breakfast coffee cake!

Blackberry Rosemary Coffee cake

Blackberry and Rosemary Butter Coffee Cake

Sour Cream Cinnamon Coffee Cake

Sour Cream Cinnamon Butter Coffee Cake


Lavender and Honey Coffee Cake

Lavender and Honey Coffee Cake

Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 8
Print Recipe


  • 1 1/2 cups all purpose flour
  • 1/2 tsp plus 1/4 tsp baking powder
  • 1/2 tsp plus 1/4 tsp baking soda
  • 1 1/2 sticks unsalted butter at room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup honey
  • 1 lg egg plus 1 egg yolk
  • 3/4 cup sour cream
  • 1 tsp vanilla extract
  • 1 Tbsp plus 1 tsp dried lavender
  • For The Streusel:
  • 1/2 cup packed light brown sugar
  • 1/2 cup chopped walnuts
  • 1 tsp ground cinnamon


  • Preheat the oven to 325 degrees F. Grease a 9 inch spring form or cake pan with butter.
  • Prepare the streusel by combining the brown sugar, nuts and cinnamon in a bowl. Set aside.
  • Whisk the flour, baking powder and baking soda together in a bowl.
  • Using a stand mixer, beat the softened butter with the granulated sugar on med-high speed until light and fluffy.
  • Add the honey and beat for another 30 seconds. Add the vanilla and eggs one at a time scraping down after each addition.
  • Add the dried lavender and mix for 30 seconds on low speed.
  • Add half of the sour cream and half of the flour. Mix and then add the rest of the sour cream and flour. Mix well.
  • Spread half of the batter into the prepared pan and sprinkle half of the streusel on top.
  • Pour the rest of the batter into the pan and spread out evenly. Top with more of the streusel and place in the oven.
  • Check the cake after 30 minutes and using a toothpick, look for it to come out of the cake clean with no crumbs or wetness. It will probably take closer to 40-45 minutes though. If you gently push the top of the cake, it should spring back.
  • Let cool before slicing. Store covered at room temperature for up to 3 days.


If you don't like walnuts, feel free to switch to any other kind of nut.