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Lavender and Honey Coffee Cake

Lavender and Honey Coffee Cake

Prep Time 10 minutes
Cook Time 45 minutes
Servings 8


  • 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.