When I think of honey, I think of that sweetly golden, viscous liquid. Most people wrongly believe that it’s healthier than sugar, but the only way it’ll make a difference is in your baking. Baked goods with honey will be very sweet, brown easily, and keep cakes and icings soft and moist longer than white sugar.
This is a honey-almond crunch cake. It’s Jewish in origin, usually eaten during the Jewish New Year to ensure sweetness in the year to come. Most traditional honey cakes are not very sweet or appealing, and often resemble heavy German gingerbreads (lebkuchen).
This cake I made is a simple buttermilk cake with a crunchy topping made from almonds and honey. It’s layered at the bottom of a loaf pan then drizzled with melted butter and honey. Once the cake is baked, it’s cooled for no longer than five minutes, then it’s flipped bottom side up to cool. The cake has a tight yet soft crumb, and the topping gives it a crunchy stick-to-your-teeth gooeyness. This cake would be great with hot tea zipped with a squeeze of lemon (or calamansi).