Wildflower Honey Cake
Ingredients
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1 cup unsalted butter
- 2/3 cup honey
- 3 tablespoons plain yogurt
- 1/2 teaspoon vanilla extract
- 4 large eggs
- 1/3 cup sliced almonds
- 1/3 cup honey
- 3 tablespoons water
Shop ingredients
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Instructions
- 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.
- Beat butter and honey together in a bowl with an electric mixer until light and fluffy.
- 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.
- Use a spatula to spread batter into the prepared pan. Smooth top and apply almonds to the surface.
- Bake in the preheated oven until a toothpick comes out clean, about 40 minutes. Cool in the pan for 20 minutes.
- 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 cool until needed.
- Invert cake onto a plate, and soak the top evenly with toasted honey syrup. Cool cake completely before serving.
Source
Original recipe: View Original