Honey Almond Coffee Cake

This cake is sweetened only with honey. The cake has a perfect balance of cinnamon, vanilla and almond. The topping is made with honey and almond slices that bakes into a crunchy finish. The end result is a cake that is super moist and tender, and just sweet enough to go perfect with a cup of coffee or tea

The topping used here is also available as a standalone recipe: Honey-Almond Topping.

Ingredients

• 1 1/2 cups (360 ml) all-purpose flour
• 2 teaspoons (10 ml) ground cinnamon
• 1 1/2 teaspoons (7.5 ml) baking powder
• 1/2 teaspoon (2.5 ml) baking soda
• 1/2 teaspoon (2.5 ml) salt divided
• 3/4 cup (180 ml) sour cream
• 1/2 cup (120 ml) honey divided
• 2 eggs large
• 7 tablespoons (105 ml) unsalted butter divided, melted and cooled
• 2 teaspoons (10 ml) pure vanilla extract
• 1/2 teaspoon (2.5 ml) almond extract
• 1/2 teaspoon (2.5 ml) lemon zest
• 2/3 cup (160 ml) almonds sliced

Instructions

1. To make the cake, adjust the oven rack to the middle position and preheat the oven to 350F. Great a 9-inch (23 cm) cake pan and place a round of parchment paper on the bottom to prevent any kind of sticking.
2. Whisk the four, cinnamon, baking powder, baking sod, and 1/4 teaspoon (1 ml) of the salt together in a large bowl.
3. In a separate bowl, whisk the sour cream, 1/4 cup (60 ml) honey, eggs, 3 tablespoons (45 ml) melted butter, vanilla, almond extract, and lemon zest until smooth.
4. Whisk or stir the sour cream mixture into the dry ingredients until just combined. The mixture will be very thick.
5. Scrape the batter into the prepared pan and smooth the top. Set aside.
6. To make the topping, bring the remaining 1/4 teaspoon (1 ml) salt, remaining 1/4 cup (60 ml) honey, and remaining 4 tablespoons (60 ml) of butter to a simmer in a small saucepan over medium heat, whisking to combine.
7. Once simmering, stir in the almonds to coat.
8. Spread the almond mixture evenly over the top of the batter.
9. Bake until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs attached, 22-24minutes (mine took 22 minutes), rotating the pan halfway through baking.
10. Let the cake cool in the pan for 30 minutes. Run a knife around the edge of the cake to loosen.
11. Place either a cooling rack or plate on top and gently flip over. If using parchment paper, remove it and toss away.
12. Place a serving plateon top and gently flip again, right side up.
13. Serve and enjoy with a cup of coffee, tea, or milk.