Buttermilk-and-Honey Goat Cheese Loaf

Servings: 8 to 10 slices

Pie is always on the Thanksgiving dessert table. Include this honey loaf cake with the cheese, and it adds a most complementary end to the meal. You can also add a fruit topping to each slice or a little chocolate syrup.




¾ cup crumbled goat cheese at room temperature

2 tablespoons honey

1 teaspoon finely grated lemon zest

¼ teaspoon vanilla extract


2 cups white whole wheat flour

1½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon sea salt

3 eggs at room temperature

¾ cup brown sugar

1 teaspoon vanilla extract

1/3 cup olive oil

¾ cup buttermilk

Fresh fruit, optional

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Preheat the oven to 400°. Combine the goat cheese, honey, lemon zest, and vanilla in a small bowl. Beat with a fork until smooth.

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Make a well in the center. In a smaller bowl, beat the eggs and gently whisk in the sugar and vanilla, and then the olive oil and buttermilk, mixing just until smooth. Transfer to the well and turn with a rubber spatula; batter should be lumpy.

Using a 9 x 5-inch loaf pan with Teflon™ nonstick coatings, transfer half the batter into the pan. Create a small divot in the batter the length of the pan and fill with the goat cheese mixture. Top with the remaining batter. Bake for 40-45 minutes or until the edges of the cake start to brown and the cake springs back slightly when touched with a finger. Let cool on a wire rack before cutting into slices.  

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