Honey Soaked Almond Cake

This honey-soaked almond cake so good, it’ll be devoured in minutes. It’s the simplest recipe that results in a soft, tender, incredibly moist cake with a beautiful almond flavor. Made even sweeter with a honey and almond topping to soak in and flavor the cake.

Ingredients

½ cup all-purpose flour

1 cup Natural Ground Almond Flour

1 tsp baking powder

½ tsp kosher salt

1 stick (¼ lb) butter, softened

½ cup granulated sugar

½ cup packed light brown sugar

2 large eggs, room temperature

½ cup greek yogurt

2 tsp pure almond extract

½ cup honey

½ cup water

½ cup Honey Glazed Slivered Almonds

powdered sugar (optional)

instructions

Preheat the oven to 350°F. Grease an 8” cake pan and set aside.

In a mixing bowl, combine the all-purpose flour, almond flour, baking powder, and salt. Whisk to combine. Add the softened butter, granulated sugar, and brown sugar to the bowl of a stand mixer. Using a paddle attachment, cream together for a few minutes until light and fluffy. Scrape down the sides of the bowl as needed.

Beat in the eggs one at a time until incorporated. Mix in the greek yogurt and almond extract until smooth. Add the dry ingredients and mix just to combine and remove any lumps. Again, scrape down the sides of the bowl as needed.

Transfer the batter to the cake pan and spread into an even layer. Bake on the bottom rack for 30 minutes. Cool the cake in the pan for 10 minutes. Run a butter knife around the edges. Place a cutting board on top of the cake pan and flip the cake over so that it releases from the pan. Allow the cake to cool fully.

Once the cake is cooled, combine the honey and water in a saute pan over medium heat. Bring to a simmer and allow the honey to melt. Stir in the almonds. Reduce the heat to medium-low and simmer for about 5 minutes until syrupy. Allow the mixture to cool for a minute or so.

Spoon the honey mixture over the cake. Use a bread knife to cut the cake into slices. Dust with powdered sugar if desired.