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Honey Cake with Orange and Almond Topping Recipe

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3.9 from 61 reviews

  • Author: Ava
  • Total Time: 1 hour
  • Yield: 8 servings

Description

This naturally sweetened Honey Cake is an incredibly tender and melt-in-your-mouth dessert that is easy to make in a round cake pan. Moist, flavorful, and topped with sliced almonds, this honey cake is perfect for any occasion and highlights the beautiful blend of honey, orange juice, and zest for a unique and delicious treat.

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda

Wet Ingredients

  • 1 cup butter, softened to room temperature
  • ⅔ cup honey
  • 4 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 3 tablespoons orange juice
  • 1 pinch orange zest

Topping

  • ⅓ cup sliced almonds for cake top

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350℉ (177℃). Generously grease an 8-inch or 9-inch round cake pan or springform pan with nonstick cooking spray, baking spray, or butter to prevent sticking.
  2. Mix dry ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda until well combined.
  3. Cream butter and honey: In a separate larger bowl, cream the softened butter and honey together using a mixer for 2 to 3 minutes. Be sure to scrape down the sides of the bowl to fully incorporate the ingredients, resulting in a smooth and fluffy mixture.
  4. Add eggs and vanilla: Add the vanilla extract and then incorporate the eggs one at a time, beating well after each addition. Scrape the sides of the bowl as needed to ensure even mixing.
  5. Combine wet and dry: Gradually add the dry flour mixture into the wet mixture, mixing just until combined to avoid overmixing. The batter should be thick but soft.
  6. Add orange flavors: Stir in the orange juice and orange zest gently into the batter until almost smooth.
  7. Pour and top: Transfer the batter into the prepared pan. Smooth the top with a spatula and sprinkle the sliced almonds evenly over the surface.
  8. Bake the cake: Bake in the preheated oven for 40 to 45 minutes. Start checking around 35 minutes by inserting a knife into the center; it should come out clean when done and the top should feel springy to the touch. If the almonds or top begin to brown too much, cover loosely with foil.
  9. Cool before slicing: Remove the cake from the oven and allow it to cool in the pan for about 20 minutes before slicing and serving.

Notes

  • Ensure eggs and butter are at room temperature for better mixing and texture.
  • Use fresh orange juice and zest to elevate the honey’s natural flavor.
  • Check cake early to avoid over-baking, as ovens vary.
  • Cover loosely with foil if almonds or top brown too quickly during baking.
  • Allow cake to cool before slicing to maintain its delicate texture.
  • Prep Time: 15 minutes
  • Cook Time: 40-45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/honey-cake-with-orange-and-almond-topping-recipe-2/