Recipe Description
This honey almond cake is a rustic yet elegant dessert that combines the natural sweetness of honey with the nutty richness of almonds. With a soft, moist crumb and a subtle aroma of vanilla, it’s perfect for a cozy gathering, afternoon tea, or a special dessert to end a meal. Simple yet full of flavor, this cake brings a warm, comforting sweetness to any occasion.
For the Cake:
1 ½ cups all-purpose flour
½ cup almond flour
2 medium apples, peeled and grated (such as Gala or Fuji)
½ cup honey
½ cup unsalted butter, softened
2 large eggs
¼ cup milk (or almond milk)
1 teaspoon vanilla extract
1 tablespoon baking powder
½ teaspoon ground cinnamon
A pinch of salt
For the Topping:
¼ cup sliced almonds
1 tablespoon honey, for drizzling
Optional: 1 tablespoon brown sugar for a caramelized top
Preheat the oven to 350°F (180°C). Grease and line an 8- or 9-inch round cake pan with parchment paper.
In a large bowl, cream together the butter and honey until light and fluffy.
Add the eggs, milk, and vanilla extract, and mix until well combined.
Stir in the grated apples.
In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, cinnamon, and salt.
Gently fold the dry ingredients into the wet mixture until just combined.
Pour the batter into the prepared pan and smooth the surface.
Sprinkle the sliced almonds and brown sugar (if using) on top.
Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool slightly, then drizzle with honey before serving.
Add a pinch of nutmeg or ginger for a spiced variation.
Replace the apples with grated pears for a softer, subtler flavor.
Use half Greek yogurt and half butter for a more tender, moist crumb.
Serve warm or at room temperature.
Pairs well with chai tea, hot apple cider, or a honey-sweetened coffee.
For an extra indulgence, top with whipped cream, Greek yogurt, or vanilla ice cream.