Best Honey Almond Crunch Cake Recipes

HONEY CAKE WITH HONEYED ALMOND CRUNCH

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease a 900g/2lb loaf tin and line with a strip of baking parchment that overhangs each end - this will help you lift the cake out when it is cooked.
• Put the butter, honey, caster sugar, ground almonds, flour, baking powder, bicarb and yogurt into a large mixing bowl. Put the egg whites into another small bowl. Put the yolk and remaining whole egg in with all the other ingredients.
• Whisk the whites until stiff, then put your electric beater into the other bowl of ingredients and beat until just smooth. Stir in a third of the whites, then gently fold in the rest with a wooden spoon. Tip the mix into the prepared tin, scatter over the flaked almonds and bake for 55 mins on the middle-lower shelf of the oven until golden and a skewer inserted into the middle comes out clean.
• Remove the cake from the oven. Quickly drizzle with 2 tbsp honey and scatter with a small pinch of fine salt. Put back in the oven for 5 mins more. Remove from the oven, drizzle with 2 more tbsp honey, then cool in the tin on a wire rack. Release stuck almonds from around the edge with a knife; then, using the parchment overhangs, carefully lift the cake from the tin. Eat in slices, drizzled with a little extra honey if you like.

HONEY ALMOND CRUNCH CAKE

Steps:

• Preheat the oven to 350 degrees F. Thickly butter a 6-cup loaf pan. Pour in 3 tablespoons of the melted butter, swirl to coat the bottom, and sprinkle in 1/4-cup of the brown sugar. Drizzle in 2 tablespoons of the honey and sprinkle the almonds evenly over the bottom.
• In a large bowl, whisk the egg. Add the remaining 3/4-cup brown sugar and mix. Add the remaining 4 tablespoons melted butter and 1/2 cup honey and mix. Gradually mix in the buttermilk.
• In another large bowl, combine the flour, baking powder, baking soda, and salt. Working in batches, and mixing after each addition, add the dry ingredients to the buttermilk mixture. Mix until smooth.
• Pour the batter into the prepared pan. Bake until a tester inserted into the middle of the cake comes out dry and almost clean (a few crumbs are okay) 50 to 55 minutes. Let cool in the pan for 5 minutes, then turn out onto a wire rack and let cool until the topping is firm.

HONEY ALMOND CRUNCH CAKE

Steps:

• Preheat the oven to 350 degrees F. Thickly butter a 6-cup loaf pan.
• Pour in 3 tablespoons of the melted butter, swirl to coat the bottom
• Sprinkle in 1/4-cup of the brown sugar
• Drizzle in 2 tablespoons of the honey and sprinkle the almonds evenly over the bottom.
• In a large bowl, whisk the egg.
• Add the remaining 3/4-cup brown sugar and mix.
• Add the remaining 4 tablespoons melted butter and 1/2 cup honey and mix.
• Gradually mix in the buttermilk.
• In another large bowl, combine the flour, baking powder, baking soda, and salt.
• Working in batches, and mixing after each addition, add the dry ingredients to the buttermilk mixture. Mix until smooth.
• Pour the batter into the prepared pan. Bake until a tester inserted into the middle of the cake comes out dry and almost clean (a few crumbs are okay) 50 to 55 minutes.
• Let cool in the pan for 5 minutes, then turn out onto a wire rack and let cool until the topping is firm.