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Honey Soaked Almond Cake

Honey Soaked Almond Cake

an incredibly moist, flavorful, super simple honey soaked almond cake 

yield: 1 (8”) cake 

Ingredients

Scale

Instructions

  1. Preheat the oven to 350°F. Grease an 8” cake pan and set aside. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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.
  6. Spoon the honey mixture over the cake. Use a bread knife to cut the cake into slices. Dust with powdered sugar if desired.

Notes

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.