Description
A delicious and moist Honey Almond Cake that combines the sweetness of honey with the nutty flavor of almonds.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup almond flour
- 1 cup honey
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup sliced almonds (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the honey, eggs, and vanilla extract to the mixture, and beat until well combined.
- In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined, being careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Sprinkle the sliced almonds evenly over the top of the batter.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For a richer flavor, consider adding a teaspoon of almond extract to the batter.
- You can also serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
- If you prefer a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg