Line a 9”x5” loaf pan with wax paper and give the paper a light dusting of cooking spray. Preheat the oven to 350° F or 176° C.
Sift the dry ingredients into a small bowl using a fine mesh strainer, excluding the sugar.
In a glass measuring cup, add the honey and coffee, stirring with a fork to mix together well.
Beat the oil and sugar in a mixer for about 2 minutes, scrape the bowl down. Add the egg and beat until combined.
Starting with the flour mix, add a third to the mixer on low speed then half the coffee/honey blend. Alternate until everything is in the bowl, stir on low until just combined.
Turn the mixer off and give the batter a few stirs by hand with a nonstick spatula to make sure everything is nicely mixed. Stir in the optional ingredients by hand at this time, if desired.
Pour into your prepared loaf pan and bake for 40-50 minutes, up to an hour, or until a toothpick tester is clean (save a few moist crumbs). Avoid over-baking to avoid a dry cake.
Let the cake cool in the pan on a rack for 10 minutes and remove to a rack to cool completely. The cake is best served the next day.
To make mini muffins:
Spray a mini muffin pan with cooking spray (with flour would be most ideal) and with a soup spoon, fill each well about 3/4 full. Bake for about 12 minutes, or until a toothpick tester is clean. Remove the pan from the oven and cool on a rack for 10 minutes, then remove the muffins to a rack to cool completely.
If you don’t have the spray with flour, you may need a spoon to ease the muffins from the pan.
Notes
Adapted from my mom who adapted from my Grandma who adapted from Suburban Hills Chapter of Womens' American ORT booklet "Our Recipes 'n' Tips."