Honey Almond Crunch Cake Recipe

Name: Honey Almond Crunch Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 egg; 1 cup buttermilk; 2 cups flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt

Servings: persons

1
Preheat the oven to 350 degrees F. Thickly butter a 6-cup loaf pan.
2
Pour in 3 tablespoons of the melted butter, swirl to coat the bottom
3
Sprinkle in 1/4-cup of the brown sugar
4
Drizzle in 2 tablespoons of the honey and sprinkle the almonds evenly over the bottom.
5
In a large bowl, whisk the egg.
6
Add the remaining 3/4-cup brown sugar and mix.
7
Add the remaining 4 tablespoons melted butter and 1/2 cup honey and mix.
8
Gradually mix in the buttermilk.
9
In another large bowl, combine the flour, baking powder, baking soda, and salt.
10
Working in batches, and mixing after each addition, add the dry ingredients to the buttermilk mixture. Mix until smooth.
11
Pour the batter into the prepared pan. Bake until a tester inserted into the middle of the cake comes out dry and almost clean (a few crumbs are okay) 50 to 55 minutes.
12
Let cool in the pan for 5 minutes, then turn out onto a wire rack and let cool until the topping is firm.

1264

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 7 tablespoons unsalted butter, melted, 1 cup light brown sugar, packed, 1/2 cup honey, plus, 2 tablespoons honey, and more.

Yes, Honey Almond Crunch Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Honey Almond Crunch Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions