Description
A moist honey almond cake topped with light whipped cream, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup honey
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp almond extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch round pan.
- Whisk flour, almond flour, baking powder, and salt in a bowl.
- Beat butter and honey until smooth. Add eggs one at a time, then mix in vanilla.
- Alternately add dry ingredients and milk, mixing until just combined.
- Pour batter into the pan and bake for 30-35 minutes, or until a toothpick comes out clean.
- Cool cake completely before serving.
- Whip cream, powdered sugar, and almond extract until stiff peaks form.
- Spread whipped cream over the cake before serving.
Notes
- Use room-temperature ingredients for even mixing.
- Toast almond flour lightly for extra flavor.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: honey almond cake, whipped cream cake, easy dessert