Secret Bees Almond-Honey Cake

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A delicious Southern-style sweet cake to enjoy at your next family picnic, this dish is sticky, sweet and delicious!

Ingredients

• 1 tbsp (15 mL) vegetable oil (for oiling pan)
• 1 tbsp (15 mL) flour (for dusting pan)
• 1 cup (250 mL) sliced almonds
• 3½ cups (875 mL) flour
• 1/8 tsp (0.5 mL) ground cloves
• ¼ tsp (1.25 mL) ground nutmeg
• 1½ tsp (7.5 mL) baking powder
• 1 tsp (5 mL) baking soda
• 1 tbsp (15 mL) lemon zest (lemon peel), chopped
• ¼ tsp (1.25 mL) salt
• 8 oz (240 g) sour cream
• ¾ cup (175 mL) sugar
• 1/3 cup (90 mL) of butter
• 4 eggs
• ½ cup (125 mL) brewed coffee (decaf or regular)
• ½ cup (125 mL) honey


• 1 Ziploc® brand Storage Bag with the Smart Zip™ Seal

Directions

1. Preheat oven to 350° F (177 ºC).
2. Oil and flour a 10 in (25 cm) tube pan or a 9x13 in (23x33 cm) cake pan.
3. Mix the brewed hot coffee with the honey and set aside to cool.
4. Sprinkle ½ cup (125 mL) of almonds into the pan.
5. Sift the flour, ground cloves, nutmeg, baking powder, baking soda, and salt into a bowl.
6. Place the sugar and butter into a bowl and beat with an electric mixer until light, fluffy and pale yellow.
7. Add the lemon zest, and blend in the eggs one at a time.
8. Add the sour cream.
9. Alternate adding the flour and the coffee-honey mixture, beginning and ending with the flour, until just mixed.
10. Stir in the remaining almonds.
11. Pour the mixture into the cake or tube pan.
12. Bake for 30 minutes in the 9x13 in (23x33 cm) pan, or for 1 hour in the tube pan.
13. Test cake by inserting a toothpick; if the toothpick comes out clean, the cake is done.
14. Cool cake for five minutes, then invert onto serving plate, and let cool completely.

Chef's Note:

Can’t finish the whole thing? No problem. Simply store your leftovers in a Ziploc® brand Storage Bag with the Smart Zip™ Seal. Just cut the cake into appropriate serving sizes for your next sweet tooth attack!

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