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Honey Spice Cake with Almonds Recipe

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3.8 from 12 reviews

This Honey Cake is a moist, spiced dessert combining rich honey, warm cinnamon, and subtle cloves for a comforting treat. Baked to perfection and topped with sliced almonds, whipped cream, and a drizzle of honey, it offers both a flavorful and elegant finish perfect for any occasion.

Ingredients

Dry Ingredients

  • 1¾ cups all-purpose flour, spooned into a measuring cup and leveled off
  • ¾ cup sugar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice

Wet Ingredients

  • ½ cup vegetable oil
  • ½ cup honey
  • 2 large eggs, beaten
  • ⅓ cup brewed coffee, at room temperature
  • ⅓ cup orange juice
  • ½ teaspoon vanilla bean paste

Toppings

  • ¼ cup sliced almonds
  • Whipped cream (for serving)
  • Honey (for drizzling)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and position the oven rack in the middle. Spray an 8 or 9-inch cake pan with a nonstick cooking spray with flour, like Pam Baking or Baker’s Joy, ensuring easy release after baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, salt, ground cinnamon, ground cloves, and ground allspice until well combined to ensure even flavor distribution within the cake.
  3. Add Wet Ingredients: Add the vegetable oil, honey, beaten eggs, brewed coffee at room temperature, orange juice, and vanilla bean paste to the dry ingredients. Whisk thoroughly until the batter is smooth and evenly combined without lumps.
  4. Pour and Top Batter: Pour the prepared batter into the greased cake pan. Evenly sprinkle the sliced almonds over the top to add a crunchy texture and nutty flavor to the finished cake.
  5. Bake the Cake: Bake in the preheated oven for 40 to 50 minutes if using a 9-inch pan, or 45 to 55 minutes for an 8-inch pan. The cake is done when the center is set and a toothpick inserted comes out clean.
  6. Cool the Cake: Remove the cake from the oven and place it on a rack to cool for 15 minutes. Then invert the cake onto the rack, turn it right side up, and allow it to cool completely to room temperature for the best texture and flavor.
  7. Serve: Serve the honey cake warm or at room temperature topped with whipped cream and drizzled with honey. Store any leftovers in an airtight container at room temperature for up to 2 days.

Notes

  • The choice between an 8-inch or 9-inch cake pan affects the baking time slightly; thinner in a 9-inch pan requires less baking time compared to the 8-inch.
  • Ensure the coffee is cooled to room temperature before adding to avoid cooking the eggs prematurely in the batter.
  • You can substitute brewed black coffee with decaf if preferred.
  • Use vanilla bean paste for a richer vanilla flavor; vanilla extract can be a substitute if unavailable.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.

Find it online: https://recipeplenty.com/honey-spice-cake-with-almonds-recipe/