Honey Almond Cake

First of all, I need to admit that I cook plenty of regular, non-eventful things most days of the week, including pretty plain vegetables, rice, pastas, etc. But at least once a week, (typically on evenings we’re hosting house church) I try to experiment and cook something new. I also make a dessert on that day. It is my favorite day of the week. It helps to make dessert when you have a house-full of people so there isn’t as much left for you to gorge on the rest of the week. Not that I would consider doing such a thing.

With that disclaimer, here is this week’s dessert experiment. An easy almond cake with a delicious lemon-honey glaze. It was a nice departure from my berry or chocolate-centric dessert leanings. It went great with the cooler weather that’s moving through.

Honey Almond Cake
1/3 C. butter
1/4 C. brown sugar
2 eggs
1 1/4 C. self-rising flour
1 t. baking powder
4 T. milk
2 T. honey
1 t. almond extract
1/2 C. slivered almonds

Glaze
2/3 C. honey
Juice of 1 lemon

In a mixing bowl, combine (softened) butter, sugar, eggs, flour, baking powder, milk, honey and extract. Stir until well-combined. Spoon into a greased 7-in round cake pan (or springform pan). The batter will be thick – so no worries if you feel like there’s no way this will turn out like cake. Place the almonds all over the top. Bake in a 350-degree preheated oven for 40-50 minutes, or until a toothpick comes out clean.

In the meantime, combine honey and lemon juice in a small saucepan and warm over low heat. Let reduce and thicken a bit. Pour over cake as soon as it comes out of the oven. Let sit and cool completely before serving.

Enjoy!