A delicious coffee cake made with almonds and honey. This cake is neither too sweet nor too heavy. The good taste of honey makes it really unique!
Prep Time: 20 minutes
Baking Time: 35-40 minutes at 325°F (160°C)
Difficulty: easy
Yield: a 9 inches baking pan (22 cm)
Almond Topping
Cake Batter
For the Almond Topping
Place flour, honey, butter, brown sugar and cinnamon into a food processor and mix.
Add almonds and mix. Transfer to a bowl and refrigerate until needed.
Preheat oven to 325°F (160°C) and grease a square baking pan (9 in. x 9 in.).
For the Cake Batter
Place butter and brown sugar into a food processor and mix 15 sec.
Add honey, yogurt, eggs and almond extract and mix 10 sec.
Add flour, baking powder, cinnamon and salt and mix. Transfer batter into prepared pan.
Crumble reserved Almond Topping evenly over batter and bake for 35-40 minutes (325°F), or until a toothpick inserted into the center of the cake comes out clean. Allow to cool and drizzle with honey before serving.
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