Honey Cake

Name: Honey Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 40 min
Yield: 10 serving
Ingredients: 3/4 cup (86g) sliced almonds; 1 1/4 cups (177g) unbleached all-purpose flour; 1 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp salt; 1/8 tsp ground cinnamon; 1/8 tsp ground nutmeg; 3/4 cup (177ml) honey; 10 Tbsp (141g) unsalted butter; 3 large eggs; 3 Tbsp (45ml) buttermilk

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
40 mins
Total Time
1 hr 40 mins
Servings
10
Course
Dessert
Cuisine
British

Honey Cake

Iris Warren

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A simple dessert full of irresistible flavor. Made with the perfect amount of sweetness, it’s moist, tender, and has slightly caramelized edges. Topped with crunchy almonds, it’s dripping with sticking honey and highlighted with a faint hint of warm spices in every tantalizing bite.

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Ingredients

Servings

3/4 cup (86g) sliced almonds
1 1/4 cups (177g) unbleached all-purpose flour (scoop and level to measure)
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg (preferably freshly ground)
3/4 cup (177ml) honey (I use clover honey), plus more for serving
10 Tbsp (141g) unsalted butter, brought to room temperature
3 large eggs, brought to room temperature
3 Tbsp (45ml) buttermilk, brought to room temperature

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Instructions

Preheat oven to 325 degrees Fahrenheit. Spray a light colored (not dark non-stick coated) 9-inch round cake pan with non-stick cooking spray, line bottom with a round of parchment paper. Spray parchment paper then dust entire pan lightly with flour and shake out excess.
Sprinkle almonds evenly into bottom of pan (you can shake pan side to side to even them out). Optionally you can wrap water soaked cake strips around pan for a more even rise. Set pan aside.
In a medium mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg.
In a separate large mixing bowl using an electric hand mixer mix together honey and butter on high speed until pale and fluff, about 3 minutes.
Mix in eggs one at a time, blending until combined after each addition (mixture may appear curdled thats okay).
Add half the flour mixture and mix on low speed until combined. Blend in buttermilk then mix in remaining half of the flour mixture just until combined. Scrape down bowl and fold batter to ensure ingredients are evenly incorporated.
Dollop large spoonfuls of batter over almond in pan and spread into an even layer.
Wrap a water soaked cake strip around the cake pan (this will ensure cake rises evenly and edges don't become overly brown, I have tested without and it works just not as superior of a result).
Bake in preheated oven until a toothpick inserted into center of the cake comes out clean, about 40 to 45 minutes.
Let cool in pan 10 minutes. Run a thin knife around edges then invert onto a wire rack to cool. Cool at least 30 minutes before slicing and serving. Drizzle servings with honey to taste.

Notes

This cake is delicious served with sliced fresh strawberries, macerated strawberries, whipped cream or vanilla ice cream.
For another layer of flavor in the cake you can add 1/2 tsp orange or lemon zest or a few pinches of dried lavender.