Almond Honey Cake

I love this cake. I've made a few versions of it now, and each incarnation is really unique. It was originally inspired by Jewish Honey Cake, which I love to make for the calendar New Year, even though that's the wrong time of year for Jewish New Year and I am not at all Jewish (hey, they have great food traditions). Then the inspiration took on some Northern Italian pastry elements, and this is a simplified version with a Pacific Northwest flair.

The texture that almond flour and meal gives a baked good is grainy, like polenta or cornmeal, both of which happen to be great textures, in my opinion. And then there's the strong almond flavor, which is almost like an extract of almond (heightened by the vanilla extract).
A quick note on the almond flour and meal: if you have a snazzy food processor, you can grind your own of each. Both aren't terribly expensive, however, as products, and go a long way.
I find many uses for them, especially the almond meal.

It's by no means a traditional cake, and as a dessert will go best with a couple sweet accompaniments. But it's versatile, spongey, and never boring.

You might even find it a good breakfast cake. You know, pour a little milk over it and call it good.
Just sayin'.

Tool recommendations: a springform pan.

Almond Honey Cake

Recipe by Cowen Park Kitchen

A dainty, richly-almond flavored cake softened with applesauce.

Ingredients

• 1 1/4 c. fine, blanched almond flour
• 1/2 c. almond meal
• 1/4 c. whole wheat pastry flour
• 1/4 t. kosher salt
• 1 t. baking powder
• 1/4 c. unsweetened applesauce
• 1/4 c. wildflower honey
• 1 t. vanilla extract
• 1/4 c. buttermilk, soured milk, or very thin yogurt
• 1 egg
• additional almond slivers for garnish

Method

1. Preheat oven to 350 degrees.
2. Butter a 10" springform cake pan, and add a circular piece of parchment to the bottom. Don't skip this step! Butter the top of the parchment and the sides of the pan (only halfway).
3. Combine dry ingredients, then add wet. Your honey will need slight warming if it is very thick.
4. Spoon into pan, smooth top, and add almonds in any desired design.
5. Bake until slightly brown on edges and somewhat springy, about 30 minutes.
6. Let cool in pan 10 minutes, then gently remove from sides and bottom, leaving on parchment. Cool on rack at least 1/2 hour. 
7. Serve with caramelized apples, whipped cream, vanilla bean greek yogurt or creme fraiche, or simply a sprinkling of powdered sugar.