Honey Almond Crunch Cake |
| Name: |
Jennifer Miller |
| Base: |
Maxwell AFB |
| Recipe: |
Ingredients
7 tablespoons unsalted butter, melted 1 cup light brown sugar, packed 1/2 cup honey, plus 2 tablespoons honey 1/2 cup sliced almonds, toasted 1 eggs 1 cup buttermilk 2 cups flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Directions
Preheat the oven to 350 degrees F. Thickly butter a 6-cup loaf pan. Pour in 3 tablespoons of the melted butter, swirl to coat the bottom Sprinkle in 1/4-cup of the brown sugar Drizzle in 2 tablespoons of the honey and sprinkle the almonds evenly over the bottom. In a large bowl, whisk the egg. Add the remaining 3/4-cup brown sugar and mix. Add the remaining 4 tablespoons melted butter and 1/2 cup honey and mix. Gradually mix in the buttermilk. In another large bowl, combine the flour, baking powder, baking soda, and salt. Working in batches, and mixing after each addition, add the dry ingredients to the buttermilk mixture. Mix until smooth. |
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