Honey Cake Recipe
Looking for a Honey Cake Recipe that delivers tender, golden results every single time? This simple one-bowl cake combines rich honey, toasted almonds, and whole wheat flour for a beautifully moist dessert that stays fresh for days and tastes even better the next day.
Servings: 12
Ingredients
- 1 cup sliced almonds
- 1 1/4 cups whole wheat flour pastry or traditional
- 3/4 cup unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter at room temperature
- 1 cup honey
- 4 large eggs
- 1/4 cup sour cream or plain yogurt
Instructions
- Preheat oven to 325 degrees. Grease a 9-inch round cake pan with butter or a heavy hand of cooking spray. Add ¾ cup of sliced almonds to the bottom of the cake pan and evenly distribute.1 cup sliced almonds
- In a medium bowl, cream the butter and the honey until light and fluffy. Add the eggs, one at a time, incorporating well after each addition. Add the sour cream, and stir to combine.3/4 cup unsalted butter, 1 cup honey, 4 large eggs, 1/4 cup sour cream or plain yogurt
- In a small bowl, add whole wheat flour, all-purpose flour, baking soda and salt. Whisk to combine. Add the dry ingredients to the butter mixture and stir until just combined. Add the remaining ¼ cup of sliced almonds and stir until incorporated. The batter will be thick.1 1/4 cups whole wheat flour, 3/4 cup unbleached all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 cup sliced almonds
- Add the batter to the prepared pan and use a spatula to smooth the top.
- Bake for 50-55 minutes until golden brown and the edges start to separate from the pan, and a toothpick, inserted into the center, comes out clean.
- Remove cake from the oven and allow it to rest in the pan, on a wire rack, for 15 minutes. After it has rested, invert the cake to a serving dish and allow it to come to room temperature. Serve with a light dusting of powdered sugar, or freshly whipped cream and berries.
Notes
Watch for Texture, Not Color: It's a bit hard to tell when this cake is done because it's going to be pretty dark when it's cooked. Don't over bake though or it will be dry.
Grease Your Cup First: Honey can be sticky and tricky to measure. Lightly greasing your measuring cup with oil or using a cooking spray can make it easier to pour out and ensure you're using the exact amount needed without waste.
Cool 15 Minutes in Pan: Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack. This helps the structure set without the cake becoming soggy from condensing steam if left to cool completely in the pan.
Nutrition
Serving: 1slice | Calories: 333kcal | Carbohydrates: 40g | Protein: 6g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 88mg | Sodium: 168mg | Potassium: 154mg | Fiber: 3g | Sugar: 24g | Vitamin A: 465IU | Vitamin C: 0.2mg | Calcium: 44mg | Iron: 1mg
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