Ingredients
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7
-
1
-
1/2
-
2
-
1/2
-
1
-
1
-
2
-
1
-
1/2
-
1/2
-
-
-
-
Directions
Honey Almond Crunch Cake, 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
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Steps
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1
Done
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Preheat the Oven to 350 Degrees F. Thickly Butter a 6-Cup Loaf Pan. |
|
2
Done
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Pour in 3 Tablespoons of the Melted Butter, Swirl to Coat the Bottom |
|
3
Done
|
Sprinkle in 1/4-Cup of the Brown Sugar |
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4
Done
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Drizzle in 2 Tablespoons of the Honey and Sprinkle the Almonds Evenly Over the Bottom. |
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5
Done
|
in a Large Bowl, Whisk the Egg. |
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6
Done
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Add the Remaining 3/4-Cup Brown Sugar and Mix. |
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7
Done
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Add the Remaining 4 Tablespoons Melted Butter and 1/2 Cup Honey and Mix. |
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8
Done
|
Gradually Mix in the Buttermilk. |
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9
Done
|
in Another Large Bowl, Combine the Flour, Baking Powder, Baking Soda, and Salt. |
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10
Done
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Working in Batches, and Mixing After Each Addition, Add the Dry Ingredients to the Buttermilk Mixture. Mix Until Smooth. |
|
11
Done
|
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. |
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12
Done
|
Let Cool in the Pan For 5 Minutes, Then Turn Out Onto a Wire Rack and Let Cool Until the Topping Is Firm. |
