This delicious Honey Cake is a perfect blend of sweet honey, warm cinnamon, and a hint of vanilla. It’s moist, flavorful, and topped with a beautiful honey glaze and sliced almonds.
Ingredients
1 cup (120 g) all purpose flour
¼ cup (30 g) cornstarch
1½ tsp baking powder
¼ tsp baking soda
½ tsp salt
½ tsp ground cinnamon
¼ cup (56 g) unsalted butter – melted
¼ cup (52 g) unflavored vegetable oil (e.g., canola oil)
1½ tsp vanilla extract/essence
2 large eggs – room temperature
½ cup (120 g) whole milk
½ cup (170 g) honey (liquid honey preferred)
¼ cup (25 g) sliced almonds
Honey Glaze
1½ tsps (10 g) honey
1½ tsps (8 g) unsalted butter
Instructions
Preheat & Prepare: Preheat oven to 180 °C (350°F) conventional. Lightly grease an 8×3 inch cake pan and line the bottom with parchment paper.
Dry Ingredients: Sift together flour, cornstarch, baking powder, baking soda, salt, and ground cinnamon. Whisk until well combined and set aside.
Wet Ingredients: In a large bowl, whisk together melted butter, oil, vanilla, and eggs until smooth.
Honey Milk: Combine milk and honey in a small bowl. Heat in the microwave for 30 seconds, stir, and continue heating until hot to the touch.
Combine: Add the dry ingredients to the butter/egg mixture and whisk until just combined. Add the hot milk/honey mixture and whisk until smooth. The batter will be thin.
Bake: Pour batter into the pan, tap to remove air bubbles, and scatter sliced almonds on top. Bake for 30 minutes or until a toothpick comes out clean.
Cool: Allow the cake to cool in the pan for 20 minutes before turning it out onto a wire rack.
Glaze: Melt honey and butter together until smooth. Brush the glaze over the top of the warm cake.
Serve warm or at room temperature. Pairs beautifully with whipped cream or ice cream!
