Toasted Almond Honey Cake
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5
6 reviews
Excellent
Toasted Almond Honey Cake
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 2 cups all-purpose flour unbleached
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter at room temperature, unsalted
- 1/2 cup granulated sugar
- 2 egg large
- 1/4 cup honey
- 1 tablespoon coconut oil , or oil of choice
- 1/2 teaspoon vanilla extract pure
- 1/8 teaspoon almond extract pure
- 1 cup honey yogurt Greek style
- For the Honey Glaze:
- 1 1/2 cups powdered sugar sifted
- 2 tablespoons honey
- 3 tablespoons milk whole
- 1/3 cup almonds sliced
Instructions
- Preheat the oven to 350 degrees F. Generously grease a 9x2 inch round cake pan.
- Combine the flour, baking powder, baking soda, and salt in a medium bowl.In a large mixing bowl, cream the butter and sugar for several minutes until light and fluffy. Add the eggs and beat another 2 minutes until lighter in color and fluffy. Add the honey, coconut oil, vanilla and almond extracts and beat until combined.Using a rubber spatula, stir the flour mixture and honey yogurt into the wet mixture in thirds, alternating between the two, beginning and ending with the flour.Spoon the batter into the prepared cake pan and bake for 35-45 minutes, or until a toothpick inserted into the very center of the cake comes out clean. Let the cake sit in the cake pan for 10 minutes before inverting onto a wire rack to cool completely.
- Toast the sliced almonds in an oven preheated to 375 degrees F for 4-5 minutes or until light golden brown. Cool.
- To make the glaze, combine the powdered sugar, honey and milk until no lumps are remaining. Place the rack over a cookie sheet and pour the glaze over the cooled cake, starting at the center and moving out, allowing the glaze to drip down the sides of the cake. Evenly sprinkle the almonds over the top of the cake. Let sit for at least 10 minutes before carefully transferring to a serving platter.
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User Reviews
Overall Rating
5
6 reviews
Excellent
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