Whether you feel like  baking something not too complicated and time consuming or you wish to impress someone, this Fancy Traditional Honey Cake is the answer.

Traditional Jewish honey cake with almonds.

A very wise man once said: “I changed by not changing at all…” and this cake is exactly that.

Remember the Traditional Jewish Honey Cake few posts back? This is the exact same batter baked in a different pan, soaked with warm honey and topped with toasted almonds.

Traditional Jewish honey cake with almonds.

And even though these are minor changes the cake gets a complete upgrade. It looks festive and above all it gets the most gasps and wondering stares when served.

Traditional Jewish honey cake with almonds.

Now Let’s Talk About This Almond Honey Cake:

  • You can use either light or dark brown sugar. The dark brown sugar will result in a darker and moister cake.
  • The recipe calls for ground cinnamon, however you can add your favorite spices such as nutmeg or ground ginger.
  • If you prefer a thicker cake, bake it in an 8″ round pan.
  • You can bake the cake days in advance and freeze. A day before you wish to serve, unfreeze it and follow the instructions for the topping below.
  • If the cake has a dome, just cool it after that flip it.
  • For best soaking result, make sure the honey and cake are in opposite temperature.
  • After the second bake, do not remove the cake away from the cooling pan otherwise it will break.


Traditional Jewish honey cake with almonds.

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One more thing…

Don’t forget to tag @OneSarcasticBaker on Instagram if you bake this recipe. Would love to see your creations!

Almond Honey Cake

Course Dessert
Cuisine European
Keyword dairy free honey cake, honey cake, parve cake, parve honeh cake
Prep Time 15 minutes
Cook Time 30 minutes
Servings 1 9″ cake


  • 3/4 Cup Light or brown Sugar (150 g / 5.5 oz)
  • 2 Large Eggs
  • 1 Cup Vegetable Oil (200 g / 7 oz)
  • 1 2/3 Cup AP Flour (200 g / 7 oz)
  • 2 1/2 tsp Ground Cinnamon
  • 1/2 tsp Baking Soda
  • 3/4 Cup Unsweetened Applesauce (200 g / 7 oz)
  • 1/3 Cup + 2 TBS Honey (150 g / 5.5 oz)
  • 1/2 Cup Sliced toasted almonds
  • 1/2 Cup Warm honey for soaking


  1. Preheat oven to 340F. Line the bottom of 9" round pan with parchment paper and grease the sides.

  2. In a medium bowl, sift the flour, cinnamon,salt and baking soda together. set aside.

  3. In a large measuring cup, mix the applesauce and honey together. Set aside.

  4. In a bowl of a standing mixer, place the sugar and eggs and mix medium speed for a few minutes until the mix is lighter in color.  4-5 minutes

  5. Change mixer speed to low and slowly drizzle the oil into the bowl. Allow to incorporate. Return speed to medium.

  6. Add the flour in 3 additions alternating with the Applesauce honey mix.

  7. Pour batter into greased pan.

  8. Bake until the center is golden and a toothpick comes out clean from the center of the cake. About 25-30 minutes.

  9. Remove the cake from the oven and let cool.

  10. When reay to top the cake. Preheat oven to 300F. Remove the cake from the pan and place it on a cooling rack placed on a cookie sheet.

  11. With a small tooth pick, pook the cake brush it with warm honey and top with almonds.

  12. Bake for 5 minutes. Allow the cake to completely cool before placing in a serving dish.

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8 Comments on " Almond Honey Cake "

  1. Dikla

    Could I make this with gluten free flour?

    1. Dikla

      I never tried but I believe you can try and use red mill GF 1-1 flour

  2. Dikla

    Can i use a hand mixer?

    1. Dikla

      It should be fine. Use the mixer to beat the egs=gs and sugar the rest would be best to use a hand whisker.

  3. Dikla

    Hi 🙂
    Is there an alternative I can use instead of the Apple Sauce?
    What is that purpose of the apple Sauce in the recipe? X

    1. Dikla

      The apple sauce is very important in the recipe, it helps bring the batter together and provides acidity which brings moisture to the cake. I never tried baking it without applesauce but I feel comfortable to say you can switch it with the same amount of sour cream or buttermilk.

  4. Dikla

    I have made this twice. Both times, the cake was very very undercooked. The center is goopy. I use homemade apple sauce. Could that be the problem? And, to confirm it is 25-30 minutes at 340, correct?

    1. Dikla

      Hi Jackie,

      So sorry to hear about the cakes I know how frustrating it can be. If the cake is undercooked it has nothing to do with the ingredients but the baking time. The best way to know if the cake is done is by testing the center with a toothpick. If it comes out clean the cake is ready if it comes out wet I would add 5 minutes and test again.
      Let me know if you have any more questions.

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