Prep the pan:
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

Mix dry ingredients:
In a medium bowl, whisk together flour, salt, baking soda, and cinnamon.

Cream butter & honey:
In a stand mixer fitted with the paddle attachment, beat the butter and honey until smooth.

Add eggs & vanilla:
Add eggs one at a time, mixing well after each. Scrape down the bowl as needed. Stir in the vanilla. (It may look slightly curdled — that’s fine.)

Combine batter:
Add dry ingredients and mix on low speed until just combined. Then mix in the sour cream until smooth.

Bake the cake:
Pour the batter into the prepared pan and level the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Cool:
Let the cake cool in the pan on a wire rack for 30 minutes.

Make honey syrup:
In a small saucepan, combine honey and water. Bring to a boil, then simmer for 5 minutes to reduce slightly. Stir in toasted almonds and set aside.

Soak the cake:
Turn the cake out onto a serving plate. Use a skewer to poke holes all over the cake. Spoon the warm syrup evenly over the top. Let it absorb for 20 minutes before slicing.