Almond-Crusted Honey Cake
This citrus-scented honey cake, topped with slivered almonds, is made easy with a yellow cake mix.
1/2 cup slivered almonds
1 (18.25-ounce) package yellow cake mix
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 cup honey
3/4 cup strong-brewed coffee
1/3 cup vegetable oil
2 tablespoons grated orange peel
1 tablespoon grated lemon peel
1 large egg
- Preheat oven to 325°F (160°C).
- Grease and floured 10-inch tube pan or a 13x9x2-inch baking pan. Sprinkle pan with slivered almonds.
- In a large bowl, combine yellow cake mix, cinnamon, ginger, honey, coffee, oil, orange peel, lemon peel and egg. Beat at low speed with an electric mixer until moistened; beat an additional 2 minutes at high speed. Pour into prepared pan.
- Bake for 55 to 70 minutes if using the tube pan or check after 35 minutes if using the 13x9x2-inch pan. Cool upright in the pan for 5 minutes then invert to serving plate.
Makes 12 servings.