Ingredients
Cooking spray
2 c. all-purpose flour
1/2 tsp. kosher salt
1/2 tsp. baking soda
1/2 c. (1 stick) butter, softened
1 c. honey
3 large eggs
1/4 tsp. almond extract
1/2 c. sour cream
Powdered sugar, for serving
Preparation
Step 1Preheat oven to 350°. Line a 9” round cake pan with parchment and grease with cooking spray. In a large bowl, whisk together flour, salt, and baking soda. Step 2In another large bowl, using a hand mixer, beat butter and honey together until butter is smooth and mixture is light and creamy. Add eggs, one at a time, beating well after each addition, then add almond extract. Add dry ingredients and beat until just barely combined, then add sour cream and beat until just combined. Step 3Pour batter into prepared cake pan and bake until a toothpick inserted in the middle comes out clean, 35 minutes. Let cool. Step 4Serve as is or with a dusting of powdered sugar.
Honey cakes can also tend to be too dry so we ensured this one wouldn’t be by adding sour cream, which works to keep the cake tender and moist. Serve it with a cup of tea or coffee and you won’t be disappointed. The cake is superb when still slightly warm but can also be kept at room temp for a day or two, wrapped in plastic! If you are honey lovers like us, but want to go a more savory route, maybe try the Panda Express favorite honey-walnut shrimp. Or you can keep it classic and vegetarian with honey-glazed carrots. Have you made this yet? Let us know what you think in the comments below!
