Honey Almond Crunch Cake

Honey Almond Crunch Cake

Time: 1 hrs 30 mins

Ingredients

  • 7 tablespoons unsalted butter, melted
  • 1 cup light brown sugar, packed
  • 1/2 cup honey, plus
  • 2 tablespoons honey
  • 1/2 cup sliced almonds, toasted
  • 1 egg
  • 1 cup buttermilk
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Directions

  • 1 Preheat the oven to 350 degrees F. Thickly butter a 6-cup loaf pan.
  • 2 Pour in 3 tablespoons of the melted butter, swirl to coat the bottom
  • 3 Sprinkle in 1/4-cup of the brown sugar
  • 4 Drizzle in 2 tablespoons of the honey and sprinkle the almonds evenly over the bottom.
  • 5 In a large bowl, whisk the egg.
  • 6 Add the remaining 3/4-cup brown sugar and mix.
  • 7 Add the remaining 4 tablespoons melted butter and 1/2 cup honey and mix.
  • 8 Gradually mix in the buttermilk.
  • 9 In another large bowl, combine the flour, baking powder, baking soda, and salt.
  • 10 Working in batches, and mixing after each addition, add the dry ingredients to the buttermilk mixture. Mix until smooth.
  • 11 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.
  • 12 Let cool in the pan for 5 minutes, then turn out onto a wire rack and let cool until the topping is firm.
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