Honey Almond Coffee Cake

By Grandmax4

Ingredients

• 11/2 cups (7 1/2 ounces) all-purpose flour
• 11/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• Salt
• 1/4 teaspoon ground coriander
• 3/4 cup sour cream
• 2 large eggs
• 1/2 cup honey
• 7 tablespoons unsalted butter, melted and cooled
• 2 teaspoons vanilla extract
• 1/2 teaspoon grated lemon zest
• 2/3 cup sliced almonds

Preparation

Step 1

Adjust oven rack to middle position and heat oven to 350 degrees. Grease 9-inch round cake pan.

Whisk flour, baking powder, baking soda, cinnamon, 1/4 teaspoon salt, and coriander together in large bowl. In separate bowl, whisk sour cream, eggs, 1/4 cup honey, 3 tablespoons melted butter, vanilla, and lemon zest together until smooth. Using rubber spatula, stir sour cream mixture into flour mixture until just combined. Scrape batter into prepared pan and smooth top (batter will be quite thick); set aside.

Bring remaining 4 tablespoons butter, remaining 1/4 cup honey, and 1/4 teaspoon salt to simmer in small saucepan over medium heat, whisking to combine. Once simmering, stir in almonds to coat, then pour evenly over cake batter.

Bake until top is golden brown and toothpick inserted in center comes out with few moist crumbs attached, 22 to 27 minutes, rotating pan halfway through baking.

Let cake cool in pan for 30 minutes. Run thin knife around edge of cake to loosen, remove cake from pan, and transfer to platter. Serve. (Cake can be stored in airtight container at room temperature for up to 2 days; refresh in 300-degree oven for 10 minutes.)