Almond Butter Cake With Honey Glaze
Andrea Potischman
Oct 2, 2024
Joanna Gaines is a beloved figure in the world of home design and hospitality. As the co-founder of Magnolia and the star of Fixer Upper, she’s known for her impeccable taste, creativity, and heartwarming approach to life. But beyond her design talents, Joanna is also a passionate cook and baker. Truthfully, I knew very little about Gaines, yet I’ve become obsessed with her almond butter cake with honey glaze recipe, which has gained immense popularity for its simplicity and comforting rustic vibe with a splash of elegance.
Why This Cake is So Popular
Gaines’ almond butter cake recipe became a hit because of its delicious combination of nutty richness and the sweet, earthy touch of honey. The cake has a tender, buttery crumb that melts in your mouth, while the honey glaze adds a beautiful shine and delicate sweetness. What sets this cake apart is its subtle, rustic sophistication. It’s easy to make, but the flavors are complex enough to impress any guest. The addition of sliced almonds adds a layer of depth and richness, elevating this cake to something truly celebratory. This cake is the perfect example of how to make things look and feel special without overcomplicating it.
Perfect for Rosh Hashana
For those celebrating Rosh Hashana, the Jewish New Year, this cake is a wonderful addition to the holiday table. Almonds and honey are symbolic ingredients in Jewish cuisine and are commonly consumed during this celebratory holiday. Honey represents blessings and joy, aligning with the holiday’s theme of starting the year with positivity and sweetness. Eating honey cake on Rosh Hashana has come to symbolize the hope for a sweet and peaceful year ahead.
This cake is also great because it’s easy to prepare, and even novice bakers will find success. Its straightforward ingredients, combined with Joanna’s touch of warmth and hospitality, make it a perfect fit for gatherings where family and tradition are the focus. The honey glaze ties in beautifully with the tradition of eating apples and honey in the fall or for a sweet New Year, making it a meaningful and delicious dessert choice particularly this time of year.
Whether you’re a fan of Joanna Gaines, looking for a new recipe to try for Rosh Hashana, or simply a cake lover like I am, this almond butter cake is an absolute must-try. It’s not only a crowd-pleaser, but it’s also infused with a pinch of modern charm.
Almond Butter Cake With Honey Glaze
Ingredients:
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, softened, plus 6 tablespoons unsalted butter, melted, divided
- 3 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon plus a pinch of kosher salt, divided
- 1/2 cup buttermilk
- 6 tablespoons local honey
- 1/4 cup, plus 2 tablespoons Confecitoners' sugar, sifted
- 1 tablespoon whole milk
- 1 cup toasted sliced almonds
Directions:
- Preheat oven to 350 degrees F. Lightly oil and flour a 9-inch round baking pan and set aside.
- In a kitchen mixer, such as a KitchenAid, fitted with a paddle attachment, add the sugar and 1/2 cup softened butter and beat on medium speed until light and fluffy, 3 to 4 minutes. Add the eggs, one at a time, allowing each to fully incorporate before adding the next. Add the vanilla and almond extracts, and beat until light and fluffy, about 1 minute. Turn off the mixer, and scrape down the sides and bottom of the bowl with a spatula.
- In a medium mixing bowl add the flour, baking soda, and 1/4 teaspoon of salt and mix well to blend.
- With the mixer on low speed, add half of the flour mixture to the egg mixture and beat until fully combined. Slowly add the buttermilk, beating until just combined; add the remaining half of the flour mixture, beating until no dry streaks remain, about 2 minutes, stopping to scrape down the sides of the bowl as needed.
- Spread batter evenly in the prepared pan. Bake in preheated oven until a cake tester inserted in the center comes out with a few moist crumbs and the cake begins to pull away from the edges of the pan, about 40 minutes. Cool in the pan on a wire rack for 30 minutes. While the cake cools, make the honey glaze.
- For the Honey Glaze: In a small mixing bowl, whisk together honey and 6 tablespoons of melted butter until blended. Whisk in powdered sugar, milk, and remaining pinch of salt.
- Invert the cake onto a wire rack. Pour honey glaze over the cake and spread evenly, letting excess run down the sides. Press toasted almonds onto the sides and top of the cake.
Can you double the recipe?
Hi Shelley- Thanks for reaching out. You can double the recipe to make two cakes, but watch the baking time, it will likely need to be adjusted. Happy baking! Andrea