Honey Recipes > Honey Cake
Honey Cake
I found this recipe of the King Author Flour website, tried it, liked it and decided to share it! This cake is quick to put together, and would make a wonderful lunchbox snack cake or afternoon pick-me-up. The unmistakable flavor of honey gives this tender cake a lovely finish. The sliced almonds give their textural counterpoint to the soft grain of the cake. Dress it up for dessert with slices of fruit and a bit of ice cream.
Ingredients
- 1 cup (113g) sliced almonds
- 1 1/4 cups (142g) King Arthur Whole Wheat Flour, white or traditional
- 3/4 cup (99g) King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (170g) unsalted butter, at room temperature, at least 65°F
- 1 cup (340g) honey
- 4 large eggs, at room temperature
- 1/4 cup (57g) sour cream or yogurt, at room temperature
Instructions
- Preheat the oven to 325°F. Lightly grease a 9-inch round cake pan. Sprinkle 3/4 cup of the sliced almonds in the bottom of the pan, reserving 1/4 cup for the batter.
- In a medium bowl, whisk together the flours, baking soda, and salt; set aside. In a large mixing bowl, mix together the butter, honey, and eggs. Stir in the reserved flour mixture, then the sour cream or yogurt and reserved almonds.
- Scrape the sides and bottom of the bowl to be sure everything is evenly moistened, then mix for one minute more.
- Gently pour the batter over the almonds in the prepared pan.
- Bake for 50 to 55 minutes, until the edge of the cake pulls back from the edge of the pan. Remove from the oven and place on a rack to cool for 15 minutes. After 15 minutes, invert the cake onto a serving plate and allow it to cool before serving.
- Decorate the top with powdered sugar if desired.
