Description
This Honey Cake recipe is a moist and flavorful dessert that perfectly balances the natural sweetness of honey with warm cinnamon and a buttery crumb. Enhanced with a luscious honey syrup soaked into the cake and topped with toasted sliced almonds, it creates a delightful treat that’s perfect for any occasion. Simple to prepare and baked to golden perfection, this cake offers a comforting and rich taste experience with every bite.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (240 grams)
- ½ teaspoon kosher salt
- ½ teaspoon baking soda (3 grams)
- ½ teaspoon ground cinnamon
Wet Ingredients
- ½ cup unsalted butter (113 grams, room temperature – 1 stick)
- 1 cup honey (350 grams)
- 3 large eggs (150 grams)
- 1 teaspoon pure vanilla extract (4 grams)
- ½ cup sour cream (114 grams, room temperature)
Honey Syrup
- ½ cup honey (175 grams)
- ¼ cup water (57 grams)
- â…“ cup sliced almonds (29 grams, toasted)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with a parchment paper circle to ensure easy removal.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, kosher salt, baking soda, and ground cinnamon thoroughly to combine evenly.
- Cream butter and honey: In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature unsalted butter and 1 cup honey together until smooth and creamy.
- Add eggs and vanilla: Add the eggs one at a time to the butter and honey mixture, beating on medium speed after each addition and scraping down the sides of the bowl as needed. Don’t worry if the mixture looks a bit curdled. Stir in the vanilla extract.
- Combine dry and wet ingredients: Add the flour mixture to the wet ingredients and mix on low speed until just combined to avoid over-mixing the batter.
- Incorporate sour cream: Mix in the room temperature sour cream on low speed until just combined, ensuring a smooth batter.
- Bake the cake: Pour the batter into your prepared cake pan, smoothing the top into an even layer. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
- Cool the cake: Remove the cake from the oven and place it on a wire rack to cool for about 30 minutes.
- Prepare honey syrup: While the cake cools, combine ½ cup honey and ¼ cup water in a small saucepan. Stir and bring to a boil, then reduce to a simmer and cook for about 5 minutes until slightly thickened. Stir in the toasted sliced almonds and set aside.
- Soak cake with syrup: Turn the cooled cake out onto a serving plate. Use a skewer or fork to poke holes all over the cake surface. Spoon the warm honey syrup evenly over the cake, allowing the syrup to soak in for 20 minutes before serving.
Notes
- Ensure butter and sour cream are at room temperature for a smoother batter.
- To toast almonds, spread them on a baking sheet and bake in a 350°F oven for about 5-7 minutes or until golden and fragrant—watch carefully to avoid burning.
- The honey syrup adds extra moisture and sweetness, so be generous when spooning it over the cake.
- Use a skewer gently to avoid breaking the cake apart when poking holes.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
