Wildflower Honey Cake

Ingredients

• 1 cup all-purpose flour
• 1.5 teaspoons baking powder
• 0.75 teaspoons kosher salt
• 1 cup unsalted butter
• 0.67 cups honey
• 3 tablespoons plain yogurt
• 0.5 teaspoons vanilla extract
• 4 large eggs
• 0.33 cups sliced almonds

Instructions

1. 1

   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.

2. 2

   Beat butter and honey together in a bowl with an electric mixer until light and fluffy.

3. 3

   Add yogurt, vanilla, 2 eggs, and about 1/3 of flour mixture. Mix until everything is incorporated. Add the remaining 2 eggs and flour; mix just until flour disappears.

4. 4

   Use a spatula to spread batter into the prepared pan. Smooth top and apply almonds to the surface.

5. 5

   Bake in the preheated oven until a toothpick comes out clean, about 40 minutes. Cool in the pan for 20 minutes.

6. 6

   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.

7. 7

   Invert cake onto a plate, and soak the top evenly with toasted honey syrup. Cool cake completely before serving.