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Honey Cake

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Susan Reid

Honey Cake Recipe

This cake is quick to put together, and would make a wonderful lunchbox snack cake or afternoon pick-me-up. The unmistakable flavor of honey gives this tender cake a lovely finish. The sliced almonds give their textural counterpoint to the soft grain of the cake. Dress it up for dessert with slices of fruit and a bit of ice cream.

At a glance

1 cake, 16 servings
Nutrition information


Choose your measure:


  1. Preheat the oven to 325°F. Lightly grease a 9-inch round cake pan. Sprinkle 3/4 cup of the sliced almonds in the bottom of the pan, reserving 1/4 cup for the batter.
  2. In a medium bowl, whisk together the flours, baking soda, and salt; set aside. In a large mixing bowl, mix together the butter, honey, and eggs. Stir in the reserved flour mixture, then the sour cream or yogurt and reserved almonds.
  3. Scrape the sides and bottom of the bowl to be sure everything is evenly moistened, then mix for one minute more.
  4. Gently pour the batter over the almonds in the prepared pan.
  5. Bake for 50 to 55 minutes, until the edge of the cake pulls back from the edge of the pan. Remove from the oven and place on a rack to cool for 15 minutes. After 15 minutes, invert the cake onto a serving plate and allow it to cool before serving.
  6. Decorate the top with powdered sugar if desired. Yield: 1 cake, 16 servings.

Nutrition Information

  • Serving Size 69g
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 259
  • Calories from Fat 130
  • Total Fat 14g
  • Saturated Fat 7g
  • Trans Fat 0g
  • Cholesterol 77mg
  • Sodium 134mg
  • Total Carbohydrate 29g
  • Dietary Fiber 2g
  • Sugars 18g
  • Protein 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.