Description
A tender and richly flavored Moist Honey Cake with Almonds combining the natural warmth of honey with crunchy almonds. This easy-to-make, moist cake offers a beautifully soft crumb with deep layered flavors, perfect for any occasion from casual snacks to festive gatherings.
Ingredients
Scale
Wet Ingredients
- 3 large eggs, at room temperature
- 1/2 cup honey (preferably good-quality and flavorful)
- 1/2 cup melted butter or oil
- 1 teaspoon vanilla extract
- 1/2 cup milk or yogurt
Dry Ingredients
- 1 3/4 cups all-purpose flour (or gluten-free flour blend for GF version)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 to 1/2 teaspoon cinnamon or nutmeg (optional spices)
- 1/2 cup granulated sugar
Additions
- 3/4 cup slivered or chopped almonds (toasted if desired)
Instructions
- Prepare Your Ingredients and Oven: Preheat your oven to 350°F (175°C). Grease or line a cake pan with parchment paper for easy release. Measure and arrange all your ingredients to have them ready.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, honey, melted butter or oil, and vanilla extract until smooth and glossy. This mixture develops the moisture and sweetness base of the cake.
- Sift and Combine Dry Ingredients: In a separate bowl, sift the flour, baking powder, baking soda, sugar, and optional spices to avoid lumps and allow even distribution throughout the batter.
- Blend Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet mixture, alternating with the milk or yogurt to maintain moisture and a light texture. Take care to gently fold without overmixing to keep the cake tender.
- Add Almonds: Gently fold in most of the slivered or chopped almonds, reserving some to sprinkle on top of the batter before baking for added crunch and visual appeal.
- Bake to Perfection: Pour the batter into your prepared pan evenly and sprinkle the reserved almonds on top. Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. This resting step helps distribute moisture evenly through the crumb before slicing and serving.
Notes
- Use room temperature ingredients to ensure smooth blending and consistent texture.
- Do not overmix the batter; gently fold to avoid developing gluten that can toughen the cake.
- Choose a flavorful, pure honey to highlight the cake’s natural sweetness.
- Toasting the almonds before using enhances their aroma and crunch but is optional.
- Check your oven temperature with a thermometer to avoid over- or under-baking.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 60 mg
Keywords: honey cake, almond cake, moist cake, gluten free cake, easy dessert, nutty dessert, homemade cake