Honey Almond Sabbath Cake Recipe - Vintage Kosher Cake Recipe

Prep Time

15 minutes

Bake Time

40–45 minutes

Servings

10 servings

Ingredients

For the Cake

• 2 cups all-purpose flour

• 1 cup almond flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 3/4 cup honey

• 1/2 cup brown sugar

• 3 large eggs

• 3/4 cup plain Greek yogurt or sour cream

• 1/2 cup melted butter or neutral oil

• 1 teaspoon vanilla extract

• 1/2 teaspoon almond extract

• 1/2 cup milk

For the Topping

• 1/3 cup sliced almonds

• 2 tablespoons honey

• 1 tablespoon melted butter

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or loaf pan and lightly flour it.

2. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, salt, and cinnamon.

3. In a large mixing bowl, whisk the honey, brown sugar, eggs, yogurt, melted butter, vanilla extract, and almond extract until smooth.

4. Gradually add the dry ingredients into the wet mixture, alternating with the milk. Stir until just combined. Do not overmix.

5. Pour the batter into the prepared pan and smooth the top.

6. In a small bowl, mix the sliced almonds, honey, and melted butter. Sprinkle evenly over the cake batter.

7. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.

8. Allow the cake to cool for 15 minutes before slicing. Serve warm or at room temperature with tea or coffee.

Optional Serving Ideas

• Drizzle with extra warm honey before serving

• Dust lightly with powdered sugar

• Serve with fresh berries or whipped cream