This is one of my favorite weekday cakes. It is full of flavor, easy to put together and just a winner all around. The trick is to put the honey nut mixture on when the cake is baked enough to hold the nuts without them all falling to the bottom but before it is so baked that they do not adhere and only float on top. It is a trial and error thing so don’t be discouraged if they sink or float on your first try. The cake is still amazing if the nuts don’t cooperate!
Arabian Honey CakeBy Debrah Mosimann of Swiss Woods
- 6 tablespoons butter
- 3 large eggs
- 2/3 cups sugar
- 3 tablespoons heavy (whipping) cream
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 7 tablespoons butter
- 1/3 cup sugar
- 1/4 cup honey
- 2 tablespoons heavy cream
- 1 1/2 cups sliced almonds
- 1/2 teaspoon cinnamon
- 1/2 orange, zest only
Preheat the oven to 375 F.
9-inch spring form pan, buttered and floured.
Melt the butter, set aside to cool.
Whip the eggs and sugar till light.
Add the cooled butter, cream and vanilla.
Add the baking powder to the flour and distribute and aerate with a wire whisk.
Fold into the egg mixture.
Pour batter into the prepared spring form and bake in the middle of the oven for 12-15 minutes or until the top just starts to set.
While the batter is baking mix the butter, sugar, honey, cream, almonds, cinnamon and orange zest in a pan and over medium heat bring to boil.
Remove the spring form from the oven and gently distribute the almond mixture over the top.
Return the cake to the oven and bake for another 12-15 minutes testing to make sure the cake has set.
Remove from the oven, cool 10 minutes before running a knife around the edge to loosen the cake. Place on a cooling rack and finish cooling the cake. It is best served the same day but will hold for up to 2 days if sealed well.