Wildflower Honey Cake 
Prep Time: 20 mins
Cook Time: 40 mins
Cool Time: 40 mins
Total Time: 1 hr 40 mins
Servings: 8
Ingredients:
Cake:
1 cup all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1 cup unsalted butter, softened
2/3 cup wildflower honey
3 tablespoons plain yogurt
1/2 teaspoon vanilla extract
4 large eggs
1/3 cup sliced almonds
Toasted Honey Syrup:
1/3 cup wildflower honey
3 tablespoons water
Directions:
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch round cake pan, and line the base with a circle of parchment. Whisk flour, baking powder, and kosher salt together in a bowl; set aside.
Beat butter and honey together in a bowl with an electric mixer until light and fluffy.
Add yogurt, vanilla, 2 eggs, and about 1/3 of the flour mixture. Mix until everything is incorporated. Add the remaining 2 eggs and flour; mix just until flour disappears.
Use a spatula to spread the batter into the prepared pan. Smooth the top and apply almonds to the surface.
Bake in the preheated oven until a toothpick comes out clean, about 40 minutes. Cool in the pan for 20 minutes.
Meanwhile, make syrup: Toast honey in a saucepan over medium-high heat until it turns a light brown, and takes on a caramelized honey aroma. Turn off heat and add water. Swirl the pan to stir in the water, and let cool until needed.
Invert the cake onto a plate and soak the top evenly with toasted honey syrup. Cool the cake completely before serving.
Nutritional Facts:
Per Serving: 456 calories
Total Fat 28g
Saturated Fat 15g
Cholesterol 154mg
Sodium 254mg
Total Carbohydrate 49g
Dietary Fiber 1g
Total Sugars 36g
Protein 6g
Vitamin C 0mg
Calcium 99mg
Iron 2mg
Potassium 126mg
Recipe courtesy of All Recipes.com
