Honey Cake

This rich, golden honey cake is moist, fluffy, and delicately spiced with cinnamon. Finished with a warm honey syrup and toasted almonds, it’s a comforting dessert perfect for holidays or tea time.
Ingredients & Equipments
For the Cake:
2 cups all-purpose flour (240g)
½ tsp kosher salt
½ tsp baking soda (3g)
½ tsp ground cinnamon
½ cup unsalted butter, room temp (113g / 1 stick)
1 cup honey (350g)
3 large eggs (150g)
1 tsp pure vanilla extract (4g)
½ cup sour cream, room temp (114g)
For the Honey Syrup:
½ cup honey (175g)
¼ cup water (57g)
â…“ cup sliced almonds, toasted (29g)
Instructions
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.
- Pro
For extra flavor and moisture, lightly toast the sliced almonds in a dry pan before adding them to the syrup — it enhances their nuttiness and gives the syrup a richer taste.
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