Honey Almond Crunch Cake Recipes

Steps:

• Preheat the oven to 350 degrees F. Thickly butter a 6-cup loaf pan.
• Pour in 3 tablespoons of the melted butter, swirl to coat the bottom
• Sprinkle in 1/4-cup of the brown sugar
• Drizzle in 2 tablespoons of the honey and sprinkle the almonds evenly over the bottom.
• In a large bowl, whisk the egg.
• Add the remaining 3/4-cup brown sugar and mix.
• Add the remaining 4 tablespoons melted butter and 1/2 cup honey and mix.
• Gradually mix in the buttermilk.
• In another large bowl, combine the flour, baking powder, baking soda, and salt.
• Working in batches, and mixing after each addition, add the dry ingredients to the buttermilk mixture. Mix until smooth.
• 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.
• Let cool in the pan for 5 minutes, then turn out onto a wire rack and let cool until the topping is firm.

Steps:

• Preheat the oven to 350 degrees F. Thickly butter a 6-cup loaf pan. Pour in 3 tablespoons of the melted butter, swirl to coat the bottom, and sprinkle in 1/4-cup of the brown sugar. Drizzle in 2 tablespoons of the honey and sprinkle the almonds evenly over the bottom.
• In a large bowl, whisk the egg. Add the remaining 3/4-cup brown sugar and mix. Add the remaining 4 tablespoons melted butter and 1/2 cup honey and mix. Gradually mix in the buttermilk.
• In another large bowl, combine the flour, baking powder, baking soda, and salt. Working in batches, and mixing after each addition, add the dry ingredients to the buttermilk mixture. Mix until smooth.
• 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. Let cool in the pan for 5 minutes, then turn out onto a wire rack and let cool until the topping is firm.

Steps:

• Combine coffee and honey in saucepan; bring to boil. Set aside to cool.
• Place dates in brandy and set aside.
• Blend oil, brown sugar, and eggs thoroughly in a large bowl.
• Combine flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg.
• Add flour mixture and coffee mixture alternately to egg mixture.
• Fold in sliced almonds, dates with brandy, and lemon peel.
• Grease two 9x5 inch loaf pans. Spread bottoms with Honey Smear.
• Pour in batter. Bake in a preheated 350* oven for 1 hour or until cake tests done.
• Cool on rack to room temperature.
• Honey Smear:.
• Combine all ingredients in mixing bowl. Cream until light and well blended. Makes about 1 1/4 cups.

Steps:

• CAKE: Sift together flour and 3/4 c sugar.
• Make a well in the center, add egg yolks, water, lemon juice, vanilla and beat until smooth.
• Beat egg whites, cream of tartar and salt just until soft peaks form.
• Add remaining sugar, 2 T at a time, continuing to beat until stiff.
• Fold flour mixture gently into egg whites.
• Pour batter into an ungreased 10-inch tube pan.
• Cut carefully through the batter, going around tube 5 or 6 times with a knife to break air bubbles.
• Bake at 350 for 50-55 minutes or until top springs back when lightly touched.
• Invert pan 1 hour or until cool.
• Remove cake and split into 4 equal layers.
• ALMOND BRITTLE TOPPING: Combine sugar, coffee, syrup, and water in a saucepan, stirring well.
• Cook to hard crack stage, 290 degrees, remove from heat and add soda.
• Stir vigorously until mixture blends and pulls away from sides of pan.
• Quickly pour into an ungreased shallow baking pan.
• Let stand until cool.
• Knock out of pan and crush candy with a rolling pin into small chunks.
• Whip cream and fold in sugar and vanilla.
• Spread half of cream between layers and remainder over top and sides.
• Cover top and sides with candy, lightly pressing into cream.
• Decorate with almonds.
• Do not press candy and almonds into cream more than 6 hours before serving.
• Refrigerate.