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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 12 |
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This is taken from Gale Gand's Sweet DReams. They turned out awesome, though a bit sweet for the topping (i will reduce the brown sugar if you don't like ultra sweet topping) but these are wonderful and moist. Ingredients:
7 tablespoons unsalted butter, melted |
1 cup light brown sugar, packed |
1/2 cup honey, plus |
2 tablespoons honey |
1/2 cup sliced almonds, toasted |
1 egg |
1 cup buttermilk |
2 cups flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
Directions:
1. Preheat the oven to 350 degrees F. Thickly butter a 6-cup loaf pan.
2. Pour in 3 tablespoons of the melted butter, swirl to coat the bottom
3. Sprinkle in 1/4-cup of the brown sugar
4. Drizzle in 2 tablespoons of the honey and sprinkle the almonds evenly over the bottom.
5. In a large bowl, whisk the egg.
6. Add the remaining 3/4-cup brown sugar and mix.
7. Add the remaining 4 tablespoons melted butter and 1/2 cup honey and mix.
8. Gradually mix in the buttermilk.
9. In another large bowl, combine the flour, baking powder, baking soda, and salt.
10. Working in batches, and mixing after each addition, add the dry ingredients to the buttermilk mixture. Mix until smooth.
11. 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.
12. Let cool in the pan for 5 minutes, then turn out onto a wire rack and let cool until the topping is firm.
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