Honey Almond Crunch Cake

READY IN: 1hr 30mins
YIELD: 10-12




  • 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.