(This article first appeared in the April print edition of the Hendersonian.)
Almond Cake is a newer recipe for me. I wanted to create something special for a friend as she left her job to start a new chapter in her life. It’s a perfect menu addition for special occasions, family gatherings, holidays, or anytime. Flavorful enough to be eaten as it’s prepared or with whipped topping. It also pairs with fresh fruit. Did I mention it’s also easy to make? Any way you serve it, I think you’ll enjoy it!
Ingredients
1/2 cup all-purpose flour
1 cup super fine almond flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 stick (1/4 lb.) butter, softened
1/3 cup granulated sugar
1/3 cup lightly packed brown sugar
2 large eggs, room temperature
1/2 cup plain Greek yogurt
2 teaspoons pure almond extract
1/2 cup honey
1/2 cup water
1/4 cup almonds, toasted
Powdered sugar, optional
Directions
Preheat oven to 350 degrees F. Grease an 8-inch round cake pan well with butter and dust it with flour to ensure the cake doesn’t stick to the side or bottom of the pan.
In a mixing bowl, using a whisk, combine both flours, baking powder and salt. Set aside. Add the softened butter and both sugars to the mixing bowl of a stand mixer. Using a paddle attachment, cream the mixture together for a few minutes until light and fluffy. Scrape down the sides of the bowl as needed.
Beat in the eggs, one at a time until incorporated. Mix in the Greek yogurt until smooth. Add the almond extract and mix into the batter. Add the dry ingredients and mix to combine and remove any lumps. Scrape down the sides of the bowl as needed.
Transfer the batter to the cake pan and spread into an even layer. Bake on the middle rack of the oven for 35 minutes until golden and just set in the middle. Cool the cake in the pan for 10 minutes. Run a butter knife around the edges of the pan. Place a dinner plate on top of the cake pan and flip the cake over so it releases. Repeat the process by putting the serving plate or cake stand on top of the bottom of the cake and flip it again. Allow the cake to cool fully.
Once the cake is cooled, combine the water and honey in a 12-inch skillet and bring the mixture to a boil over medium-high heat. Reduce the heat to medium and cook for about 5 minutes until reduced. Allow the mixture to cool for 5-8 minutes. Toast almonds in the oven until just golden brown and let cool.
Spoon the honey mixture over the cake. Add almonds. Dust with powdered sugar just before serving. Cut into desired serving size—8, 12 or 16 slices
Merritt Bates-Thomas is a registered dietitian nutritionist (RDN) who has been sharing recipes with a healthier twist on WBKR FM 92.5’s What’s Cooking since 2017. In May 2023, she joined ABC 25 Local Lifestyles to share recipes and tips for flavorful cooking. She also appears on CW7’s Daybreak Extra’s Joe’s Kitchen. You can follow her on Instagram @thekitchentransition
