You can tell by now if you saw some of my other dessert posts is that I enjoy desserts with subtle sweetness that are great for everyday coffee/tea breaks.  But most of them are versatile enough where you can add more sweetness for those who prefer it more on the sweet side.  There is definitely more options for adding more sweetness than reducing sweetness.  In any case this version of mine for the honey cake is no exception.  It combines my addiction to honey and all the wonderful nutritional value it has with a great dessert option.  So give it a try and let me know what you think.

Time:

1 hour

Serves:

8

Good for:

• Soft and light spongy texture
• Great for housewarming
• Great for afternoon tea

Ingredients:

• 1 cup all-purpose flour
• 1 tspn baking powder
• ½ tspn salt
• ¼ tspn ground cinnamon (optional)
• ¼ t tspn baking soda
• 1 cup unsalted butter softened
• ½ cup packed light brown sugar
• ⅓ cup honey plus more for garnish
• 4 large eggs at room temperature
• 1 tspn vanilla extract
• ¼ cup sliced almonds

Kitchen things you’ll need:

• 9-inch round baking pan
• Small and large bowls
• Electric hand or stand mixer

Making it:

• Preheat your oven to 325°F and lightly grease the cake pan with baking spray or a little butter. Line the bottom with parchment paper and lightly grease the parchment paper as well to make it easier when you flip the cake after cooking.
• In a small bowl, whisk together the flour, baking powder, salt, cinnamon if using, and baking soda.
• In a large mixing bowl, beat the butter, sugar, and honey on medium-high until light and fluffy for about 3 minutes.
• With the mixer on low add the eggs one at a time, beating well after each one and stopping to scrape the bowl between each time. Beat in the vanilla until combined.
• With the mixer on low, gradually add in the flour mixture, beating until combined.
• Pour the batter into your cake pan, smoothing it into an even layer.
• Bake for 40 minutes or until a wooden pick inserted in the center comes out clean. If desired, you can sprinkle the top with almonds after 20 minutes of baking.
• Loosely cover the cake with foil at any time if the top or almonds start to get too brown.
• Let the cake cool in the pan on a wire rack for 20 minutes. Carefully remove the cake from the pan, discard the parchment paper, and place it on a serving plate (almond side up). Serve warm drizzled with additional honey.

Tips/notes:

• Make sure your honey good quality and runny for this cake. If it has solidified, you can gently warm it with hot water to make it runny again.