Ingredients
Cake
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1 cup unsalted butter, softened
- 2/3 cup wildflower honey
- 3 tablespoons plain yogurt
- 1/2 teaspoon vanilla extract
- 4 large eggs
- 1/3 cup sliced almonds
Toasted Honey Syrup
- 1/3 cup wildflower honey
- 3 tablespoons water
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch round cake pan, and line the base with a circle of parchment. Whisk flour, baking powder, and kosher salt together in a bowl; set aside.
Step 2
Beat butter and honey together in a bowl with an electric mixer until light and fluffy.
Step 3
Add yogurt, vanilla, 2 eggs, and about 1/3 of flour mixture. Mix until everything is incorporated. Add the remaining 2 eggs and flour; mix just until flour disappears.
Step 4
Use a spatula to spread batter onto the prepared pan. Smooth top and apply almonds to the surface.
Step 5
Bake in the preheated oven until a toothpick comes out clean, about 40 minutes. Cool in the pan for 20 minutes.
Step 6
Meanwhile, make syrup: Toast honey in a saucepan over medium-high heat until it turns a light brown, and takes on a caramelized honey aroma. Turn off heat and add water. Swirl the pan to stir in the water, and let it cool until needed.
Step 7
Invert cake onto a plate, and soak the top evenly with toasted honey syrup. Cool cake completely before serving.
Recipe courtesy of https://www.allrecipes.com/wildflower-honey-cake-recipe-8646059
