Mustard, Cinnamon and Honey Jubilee Cake

Mustard, Cinnamon and Honey Jubilee Cake

Prep time:

15 min

Cook time:

35 min

Ingredients (Serves 12)

  • 150 grams granulated sugar
  • 75 grams brown sugar
  • 1.5 teaspoons Colman's English Mustard Powder
  • 1.5 teaspoons ground cinnamon
  • 270 grams plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 115 grams butter
  • 2 large eggs
  • 330 grams sour cream
  • 1 teaspoon Colman's English Mustard
  • 1 tablespoon honey
  • 60 grams icing sugar
  • 1 teaspoon milk


  • Preheat the oven to 180ºC. Lightly grease and line a 9 x 13 - inch (22 x 33 cm) tin with parchment paper.

  • Mix together then cinnamon, sugars and Colman’s Mustard Powder

  • In a large bowl, stir together the flour, bicarbonate of soda, baking powder and salt. In a small bowl, stir together the sour cream, honey and mustard.

  • Beat the butter and sugar together with an electric hand whisk until light and fluffy.

  • Add the eggs, one at a time, beating well after each addition.

  • Add one third of the flour mixture, and mix on medium-low speed until just combined. Add half of the sour cream mixture. Repeat with the remaining flour and sour cream, stopping to scrape the bowl now and again.

  • Transfer half of the batter to the prepared tin and spread it out evenly. Sprinkle with half of the cinnamon mustard sugar. Repeat with the remaining batter and cinnamon sugar.

  • Bake for 30 -35 minutes until a skewer inserted into the middle of the cake comes out clean. Remove from the oven and let cool.

  • Stir together the icing sugar and milk. Drizzle over the cooled coffee cake. Slice and serve.



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