A 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. You are going to LOVE this.
This recipe is made in partnership with Bob’s Red Mill.
While I of course love every single recipe I share on my blog, there are some recipes that just stand out to me more than others. They’re the ones that I go back to again and again. And that will definitely be the story for this honey soaked almond cake.
It’s a cake so simple, yet so extraordinarily delicious. And I’m beyond excited to share it with you today and hopefully inspire you to bake this up over the next couple of weeks! It doubles as a “feel good” baking project, since most of us could definitely use a fun distraction (and very sweet, comforting cake) these days, and as the perfect breakfast or dessert for springtime.
honey soaked almond cake – the details
The secret to the cake is my favorite Bob’s Red Mill Super-Fine Almond Flour. This almond flour is a DREAM for baking. It’s made simply out of whole blanched almonds, yet is ground so fine that it lends an incredible texture to baked goods, along with a lovely subtle almond flavor. I absolutely adore it, especially for making the perfect almond cake.
The batter is simple and classic, with greek yogurt giving the cake an extra creamy texture and pure almond extract giving even more almond flavor (which I can never get enough of). The honey topping is a mixture of honey, water, and almonds…simmered until syrupy and spooned over the cake.
And here’s the thing, when I first tested this almond cake, I made it without the honey topping. And trust me, you could eat it just like that…it’s really that good. That’s how I’d serve it for breakfast. But when thinking about this cake as a dessert, I wanted one more special touch. That’s where the honey comes in. It seeps into the cake and adds even more sweetness and works really well with the almond flavor. The sliced almonds add such beauty to the cake and a nice crunch as well.
Either way, I’m begging you to make this almond cake soon. My family and I ate every last crumb within minutes, and I know you’ll love it, too. Especially now that we have some time on our hands to get in the kitchen and bake!Print
Honey Soaked Almond Cake
an incredibly moist, flavorful, super simple honey soaked almond cake
yield: 1 (8”) cake
- ½ cup all-purpose flour
- 1 cup super-fine 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 sliced almonds
- powdered sugar (optional)
- Preheat the oven to 350°F. Grease an 8” cake pan really well with butter and dust it with flour to ensure the cake doesn’t stick to the pan (bottom and sides).
- 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 middle rack for 35 minutes, until deeply golden and just set in the middle. 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 12″ skillet over medium-high heat. Bring the mixture to a boil. Reduce the heat to medium and cook for about 5 minutes until reduced. Stir in the almonds and turn off the heat. Allow the mixture to cool for a few minutes.
- Spoon the honey mixture over the cake. Use a bread knife to cut the cake into slices. Dust with powdered sugar if desired.
This cake is just as amazing without the honey topping. If serving it for breakfast, I’d typically skip the honey topping. For dessert, I’d do the honey and also add a dusting of powdered sugar.
If making it with the honey topping, it’s best to make and spoon the honey mixture over top right before serving. As the honey cools, it will harden and be more difficult to cut. It will still taste amazing, the cuts just won’t be as nice.
14 thoughts on “Honey Soaked Almond Cake”
Hi! Do you think you could replace the AP flour with gluten free flour? Thanks
Hi Chere! While I haven’t tried it for this recipe, I usually have great results replacing AP flour with a 1 to 1 gluten free flour (something like this). I hope you enjoy!
Made this in a 9″ and it was a glorious addition to the brunch I went to! So so tender and beautiful. I’m not a personal fan of almond extract though, so I wonder how this would be with vanilla extract instead? Maybe adding some lemon or orange zest to the equation could be good too? I have another brunch this wknd. Any modifications you might suggest welcomed 🙂
Hi Alix! I’m SO glad you loved this recipe! Isn’t the texture just the best? I think using 1 tablespoon of vanilla extract and 1 tbsp of lemon zest would be a great way to modify. Enjoy!
Hi almond flour is not easily available from where i am! Should i just put equivalent amount of all purpose flour? Thank you
Hi there! Yes, just use the same amount of ap flour. However, the texture might not be as tender, but I think it would still come out great! Enjoy!!
If I double the recipe for 2 cakes at the same time will it mess up??
Hi Komal! I haven’t tried it, but I would recommend a larger cake pan. I’d try a 10″. At that point, it may cook similarly, but I would just check it after the 30 minutes and see if a toothpick or knife comes out relatively dry. If it seems too giggly, keep cooking/checking it in 5 minute increments. Hope this helps!
Can I sub nondairy yogurt?
Hi Kristin! I’ve never worked with nondairy yogurt, but I believe it would work fine. Let me know if you try it!
Ugh I’m ready yo bake this and have only a zillion 9 inch pans and am not allowed to shop! Should I go ahead in the 9 inch pan or abort?
I would totally go ahead and use the 9″ pan. Just start by decreasing the cook time to 20 minutes and then keep an eye on it from there. You’re looking for golden brown and just cooked through. Hope you enjoy!!
Do you think I could sub the Greek yogurt for sour cream ?
Yes! I definitely think that should work. Let me know if you try it!