Looking for an impressive dessert recipe? Check out the Almond Honey Cake Recipe! It’s a soft and fluffy Middle Eastern-inspired cake with a delightful almond flavor perfectly complemented by honey. Whether for the Jewish New Year or an afternoon tea treat, it’s sure to delight your taste buds.
With a variety of recipes available, including eggless and gluten-free options, there’s a version of this cake for everyone. So why not try making your own honey almond cake today and experience the warm, comforting flavors of this classic dessert?
Key Almond Honey Cake Ingredients & Why
The go-to base for most cake batters.
Introduces a delightful nutty flavor and texture.
Elevates the cake with a rise-inducing burst of carbon dioxide.
Works its magic by aiding the rise with acidic batter reactions.
Elevates the cake’s flavor profile.
Infuses moisture and luxurious richness.
Sweetens and enhances browning.
The binding force that gives structure.
Sweetness and moisture booster.
How Do You Make The Best Almond Honey Cake?
- Begin by preheating your oven to 350°F (180°C). Then, simply grease and line an 8-inch cake pan.
- Achieve fluffiness by beating butter and sugar in a stand mixer with the paddle attachment for 3-4 minutes. Add eggs one by one, ensuring thorough incorporation after each. Finally, introduce 2 tablespoons (42 grams) of honey and almond extract for flavor.
- Mix flours, baking powder, salt, and ginger in one bowl. In another, blend applesauce, milk, sour cream, and lemon juice. Gradually add these mixtures to the butter mixture, alternating and starting/ending with the flour mix. Beat until just combined after each addition. Pour the batter into the pan, smoothing the top with an offset spatula.
- Bake 45-50 mins until golden, toothpick emerges with slight moisture. Cool in pan for 15 mins, then fully on wire rack.
- Microwave 4 tbsp (84g) honey in 10s bursts until runny. Drizzle over cake, add almonds. Store airtight: 2 days room temp or 5 days in fridge. Serve at room temp if refrigerated.
Pro Tips For Making Almond Honey Cake Recipe
- Use fresh, unexpired baking powder for a light and fluffy cake.
- Ensure your honey is runny; gently warm crystallized honey in a saucepot to regain its consistency.
- After 15 minutes of resting, vigorously poke the cake with a bamboo or metal skewer, creating around 30 holes. Avoid disturbing the almonds; this helps the honey syrup penetrate.
- Let the cake cool in the pan on a wire rack for 20 minutes before serving.
- Serve the warm cake drizzled with extra honey, and top it with vanilla ice cream, cream, or lightly toasted almond flakes.
How to Store Almond Honey Cake
- Store leftover cake in an airtight container in the fridge for up to three days. Allow it to reach room temperature before serving if refrigerated.
- Keep the cooled cake airtight at room temperature for up to 1 day. For optimal taste, allow the cake to come to room temperature before serving, as it’s best enjoyed that way.
- Enhance your dessert by drizzling it with honey and sprinkling almonds just before serving.
Can You Freeze Almond Honey Cake?
- Freeze almond honey cake by letting it cool, wrapping it in plastic and foil, or using a freezer-safe container for up to 3 months. Thaw and slice when ready to enjoy.
- Honey cake stays moist when frozen due to honey’s humectant properties. Simply tightly wrap the loaves and freeze them.
- You can freeze almond honey cake for up to 2 weeks.
Frequently Asked Questions About Almond Honey Cake
Can I replace almonds with other nuts?
Feel free to swap out almonds for pecans, walnuts, or any other nut of your choice.
Can I add lemon flavors to almond cake?
Feel free to swap out almonds for pecans, walnuts, or any other type of nut.
Is honey almond cake gluten-free?
Easily exchange almonds for pecans, walnuts, or any nut you prefer.
Can I add lemon flavors to almond cake?
Enhance almond cake with a zesty touch of lemon.
Almond Honey Cake Recipe
- ½ cup (113 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 2 large eggs (100 grams), room temperature
- 6 tablespoons (126 grams) honey, divided
- ¼ teaspoon (1 gram) almond extract
- 1¼ cups (156 grams) all-purpose flour
- ¾ cup (72 grams) superfine almond flour
- 2 teaspoons (10 grams) baking powder
- 2 teaspoons (6 grams) kosher salt
- 1 teaspoon (2 grams) ground ginger
- ¾ cup (180 grams) unsweetened applesauce
- ⅓ cup 1 tablespoon (95 grams) whole milk, room temperature
- ⅓ cup (80 grams) sour cream, room temperature
- 1 tablespoon (15 grams) fresh lemon juice
- ¼ cup (28 grams) sliced almonds, toasted
- To get started, preheat your oven to 350°F (180°C). Next, generously grease an 8-inch cake pan and line both the bottom and sides with parchment paper.
- Using a stand mixer with the paddle attachment, whip together butter and sugar until they reach a fluffy consistency, which typically takes 3 to 4 minutes. Be sure to pause and scrape down the sides of the bowl as needed. Gradually introduce the eggs one by one, ensuring thorough blending after each addition. Finally, incorporate 2 tablespoons (42 grams) of honey and almond extract to complete the mixture.
- Combine flours, baking powder, salt, and ginger in one bowl. In another, mix applesauce, milk, sour cream, and lemon juice. Slowly add and alternate these mixtures into the butter mixture, starting and finishing with the flour blend. Pour batter into the pan and smooth the top with an offset spatula.
- Achieve a light golden bake in 45-50 minutes, verified by a slightly moist toothpick. Allow a 15-minute pan cooldown, followed by complete cooling on a wire rack.
- Microwave 4 tbsp (84g) honey in 10-second intervals until pourable. Drizzle over cake, add almonds. Store airtight, up to 2 days at room temp or 5 days in the fridge. Serve at room temp if refrigerated.