Honey Nut Cake

Sweet meets simple in a Honey Nut Cake flavored with vanilla and almond and topped with honey frosting and slivered nuts. Bake two layers in the round cake pan from the Advance Select bakeware set, then spatula ice the whole cake, or frost between the layers for a modern, "naked cake" effect.

Skill LevelBeginner

AmountAbout 8-10 servings

Ingredients & Tools
Instructions

Instructions

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Preheat oven to 350°F. Prepare two 8 in. round pans with vegetable pan spray.
In medium bowl, sift together flour, baking powder and salt; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add almond and vanilla extracts; beat well. Add flour mixture to butter mixture alternately with milk, beating until just combined. Divide evenly into prepared pans.
Bake 20 minutes, then rotate pans in oven. Bake additional 33-35 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes in pan on cooling grid. Remove from pan and cool completely before icing.
For icing, beat butter, shortening and 1/4 cup honey in large bowl with electric mixer until smooth. Add vanilla. Gradually add confectioners’ sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. Add milk and beat until 2-3 more minutes or until light and fluffy.
To assemble, cut each cake in half horizontally to create 4 cake layers. Place first layer on serving plate. Spread 1/4 icing and 1/4 toasted almonds on layer; top with second layer. Continue with remaining cake layers, icing and almonds, leaving sides of cake bare. Drizzle with remaining 2 tablespoons honey.