Recipe: Honey Almond Crunch Cake (baked in a loaf pan)

HONEY ALMOND CRUNCH CAKE

7 tablespoons unsalted butter, melted, divided use
1 cup light brown sugar, packed, divided use
1/2 cup plus 2 tablespoons honey, divided use
1/2 cup sliced almonds, toasted
FOR THE BATTER:
1 egg
1 cup buttermilk
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Preheat the oven to 350 degrees F.

Thickly butter a 6 cup (8x4-inch) loaf pan. Pour in 3 tablespoons of the melted butter, swirl to coat the bottom, and sprinkle in 1/4 cup of the brown sugar. Drizzle in 2 tablespoons of the honey and sprinkle the almonds evenly over the bottom. Set aside:

In a large bowl, whisk the egg. Add the remaining 3/4 cup brown sugar and mix. Add the remaining 4 tablespoons melted butter and 1/2 cup honey and mix. Gradually mix in the buttermilk.

In another large bowl, combine the flour, baking powder, baking soda, and salt. Working in batches, and mixing after each addition, add the dry ingredients to the buttermilk mixture. Mix until smooth. 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. Let cool in the pan for 5 minutes, then turn out onto a wire rack and let cool until the topping is firm.

Makes 1 loaf, 10 to 12 servings
Source: Butter Sugar Flour Eggs by Gale Gand with Rick Tramonto and Julia Moskin