Burnt Butter, Almond & Honey Cake Recipe

 

Here's a detailed recipe for a Burnt Butter, Almond & Honey Cake, which is moist, nutty, and has a deliciously rich flavor from the burnt butter and honey. It’s easy to make and perfect for gatherings or as a special treat.

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Burnt Butter, Almond & Honey Cake Recipe

Servings: 8–10

Ingredients

For the Cake:

• 1 cup (225g) unsalted butter
• 1 cup (200g) granulated sugar
• 1/3 cup (80g) honey
• 3 large eggs, at room temperature
• 1/2 cup (120ml) whole milk, at room temperature
• 1/2 cup (120ml) Greek yogurt (or sour cream), at room temperature
• 1 tsp vanilla extract
• 1 cup (120g) almond flour
• 1 1/4 cups (155g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

For the Almond Topping:

• 1/2 cup (50g) sliced almonds
• 1–2 tbsp honey, for drizzling after baking

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Instructions

1. Prepare the Cake Pan and Oven:

• Preheat your oven to 350°F (175°C).
• Grease a 9-inch (23 cm) round cake pan, then line it with parchment paper for easy removal.

2. Make the Burnt Butter:

• Place the butter in a medium saucepan over medium heat.
• Allow it to melt, stirring occasionally. The butter will start to foam and then turn a golden brown color, with a nutty aroma. This should take around 5–8 minutes.
• Once browned, remove the pan from the heat and let the butter cool slightly for 5–10 minutes.

3. Mix Wet Ingredients:

• In a large mixing bowl, combine the burnt butter, sugar, and honey. Use a whisk to mix until smooth and well combined.
• Add the eggs, one at a time, whisking well after each addition.
• Stir in the milk, Greek yogurt, and vanilla extract until the mixture is smooth and creamy.

4. Combine Dry Ingredients:

• In a separate bowl, sift together the almond flour, all-purpose flour, baking powder, baking soda, and salt.

5. Fold Dry Ingredients into Wet Ingredients:

• Gradually add the dry ingredients to the wet mixture, folding gently with a spatula. Mix until just combined, taking care not to over-mix, which can result in a denser cake.

6. Add Almond Topping:

• Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
• Sprinkle the sliced almonds on top of the batter.

7. Bake the Cake:

• Place the cake in the preheated oven and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
• If the almonds start browning too quickly, you can lightly cover the top with aluminum foil to prevent burning.

8. Drizzle with Honey:

• Once baked, remove the cake from the oven and place it on a wire rack to cool for about 10–15 minutes.
• Drizzle 1–2 tablespoons of honey over the warm cake for an extra layer of sweetness and shine.

9. Serve:

• Slice and enjoy! This cake is delicious on its own or served with a dollop of whipped cream or a scoop of vanilla ice cream.

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Tips

• Burning Butter: Keep an eye on the butter while it browns, as it can quickly go from golden to burnt. Once it turns golden brown and smells nutty, take it off the heat.
• Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Enjoy this deliciously rich and nutty cake!