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Almond Butter Cake With Honey Glaze Recipe

By: admin

"This is one of those cakes that gives you more than you think. It's sweet and smooth with a hint of crunch all at once," says "Fixer Upper" star Joanna Gaines, who shares a dessert recipe she prepares on the new season of her Max series "Magnolia Table." "I'll happily cut into a cake anytime, but I especially enjoy a slice of this cake with a cup of coffee. Decaf it it's late! It complements the almond flavor in the most comforting way!"

Serves: 8
Active Time: 20 minutes
Total Time: 1 hour, 30 minutes

Baking spray with flour
1 1/2 cup granulated sugar
1/2 cup (4 oz.) unsalted butter, softened, plus 6 Tbsp. (3 oz.) unsalted butter, melted, divided
3 large eggs, at room temperature
1 tsp. vanilla extract
1/2 tsp. almond extract
1 1/2 cups (about 6 3/8 oz.) all-purpose flour
1/4 tsp. baking soda
1/4 tsp. plus a pinch of kosher salt, divided
1/2 cup whole buttermilk
6 Tbsp. honey
1/4 cup plus 2 Tbsp. powdered sugar, sifted
1 Tbsp. whole milk
1 cup toasted sliced almonds

1. Preheat oven to 350 degrees. Coat a 9-inch round baking pan with baking spray.

2. Beat together granulated sugar and 1/2 cup softened butter in a stand mixer fitted with the paddle attachment on medium speed until lightened and fluffy, 3 to 4 minutes. Add in eggs, one at a time, allowing each to fully incorporate before adding the next; add vanilla and almond extracts, beating until light and fluffy, about 1 minute total. Turn off the mixer, and scrape down sides and bottom of bowl with a spatula.

3. Whisk together flour, baking soda and 1/4 teaspoon of salt in a medium bowl. With mixer on low speed, add half of the flour mixture to the egg mixture, beating until fully combined. Slowly pour in buttermilk, beating until just combined; add remaining half of flour mixture, beating until no dry streaks remain, about 2 minutes, stopping to scrape down sides of bowl as needed.

4. Spread batter evenly in prepared pan. Bake in preheated oven until a wooden pick inserted in center comes out with a few moist crumbs and the cake begins to pull away from edges of the pan, about 40 minutes. Cool in pan on wire rack 30 minutes.

5. Whisk together honey and 6 tablespoons melted butter in a small bowl until smooth; whisk in powdered sugar, milk and remaining pinch of salt.

6. Invert cake onto a wire rack. Pour honey glaze over cake and spread evenly, letting excess run down the sides. Press toasted almonds onto the sides and top of cake.*

*Quick tip! "Honestly, there's no wrong way to dress up this cake," says Gaines. "Plain with fresh fruit and whipped cream is a simpler variation if toasted almonds aren't your thing."

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