Honey Cake with Honey Nut Topping
Indulge in the warm, golden sweetness of this Honey Cake with Honey Nut Topping, a true treat for lovers of simple yet decadent desserts. Infused with rich honey and a hint of cinnamon, the moist and tender cake is perfectly balanced by a buttery, caramelized nut topping featuring a medley of almonds, pecans, and walnuts. This recipe combines an easy-to-make batter with a luscious stovetop glaze, creating a dessert that feels both rustic and indulgent. Ideal for gatherings or weeknight indulgence, this honey cake is a show-stopping centerpiece that pairs beautifully with a hot cup of tea or coffee. Ready in just under an hour, this dessert is a must-try for lovers of nutty, honey-kissed confections.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 0.5 cups Unsalted butter, melted
- 0.75 cups Honey
- 0.5 cups Brown sugar, packed
- 2 pieces Large eggs
- 0.5 cups Milk
- 1 teaspoons Vanilla extract
- 1 cups Chopped mixed nuts (e.g., almonds, pecans, walnuts)
- 0.25 cups Honey (for topping)
- 2 tablespoons Unsalted butter (for topping)
- 2 tablespoons Brown sugar (for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a large mixing bowl, combine the melted butter, honey, and brown sugar. Whisk until well combined.
Add the eggs, one at a time, whisking after each addition. Then stir in the milk and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
While the cake is cooling, prepare the honey nut topping. In a small saucepan over medium heat, combine the honey, butter, and brown sugar. Stir until the butter melts and the mixture is smooth.
Add the chopped nuts to the saucepan and stir to coat them evenly in the honey mixture.
Once the cake has cooled, spoon the honey nut mixture evenly over the top of the cake, spreading it gently with a spatula.
Allow the topping to set for about 10 minutes before slicing and serving.
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 367 mg | 16% | |
| Total Carbohydrate | 72.7 g | 26% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 46.2 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 63 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 200 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
