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–+ servings
Honey Cake

Moist Honey Cake with Fluffy Sour Cream Frosting Delight

Indulge in this Moist Honey Cake, featuring a rich nutty flavor and a fluffy sour cream frosting, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 large Eggs Room temperature
  • 1 cup Granulated Sugar Can replace with coconut sugar
  • 1 cup Honey Use thicker honey
  • 1 teaspoon Baking Soda
  • 2 cups All-Purpose Flour Measure correctly
For the Frosting
  • 1 cup Sour Cream Can substitute with Greek yogurt
  • 1 cup Cool Whip Alternatively, use homemade whipped cream
  • 1 teaspoon Vanilla Extract Opt for pure extract
For Decoration
  • 1/2 cup Blanched Almonds Can substitute with chopped walnuts or pecans

Equipment

  • 9-inch springform pan
  • Microwave
  • Mixing Bowl
  • Hand Mixer
  • Rubber spatula
  • wire rack
  • Skillet

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by coating it with oil and dusting it with flour.
  2. Heat honey in a microwave-safe bowl for 40-60 seconds, then stir in baking soda until fluffy.
  3. Beat eggs and sugar together until pale and fluffy, about 5-7 minutes.
  4. Drizzle the honey mixture into the beaten eggs and sugar while mixing gently until just combined.
  5. Fold in the sifted flour gently to maintain airiness, then divide the batter into three equal portions.
  6. Pour one portion into the pan and bake for 13-15 minutes. Check with a toothpick for doneness.
  7. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  8. Toast blanched almonds in a skillet over medium heat for 3-5 minutes, then chop.
  9. Make the frosting by combining sour cream, Cool Whip, sugar, and vanilla extract, beating until smooth.
  10. Assemble the cake by layering frosting between cooled layers and spreading a thin layer over the top and sides.
  11. Sprinkle ground almonds over the frosted cake and refrigerate for several hours before serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 5gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 24gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Allow cooling time for layers to maintain fluffiness. Get creative with any additional fillings between layers.

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