HONEY-ALMOND CAKE
Makes 1 (8-inch) cake
This honeyed cake is perfect for marking the sweet occasion of Rosh Hashanah, the Jewish New Year, or the conclusion of a crisp autumn night. Almonds, ginger, and honey are the main flavor notes in the cake, while applesauce and sour cream help contribute to a supremely tender crumb.
½ cup (113 grams) unsalted butter, softened
1 cup (200 grams) granulated sugar
2 large eggs (100 grams), room temperature
6 tablespoons (126 grams) honey, divided
¼ teaspoon (1 gram) almond extract
1¼ cups (156 grams) all-purpose flour
¾ cup (72 grams) superfine almond flour
2 teaspoons (10 grams) baking powder
2 teaspoons (6 grams) kosher salt
1 teaspoon (2 grams) ground ginger
¾ cup (180 grams) unsweetened applesauce
⅓ cup plus 1 tablespoon (95 grams) whole milk, room temperature
⅓ cup (80 grams) sour cream, room temperature
1 tablespoon (15 grams) fresh lemon juice
¼ cup (28 grams) sliced almonds, toasted
1. Preheat oven to 350°F (180°C). Spray an 8-inch round cake pan with baking spray with flour. Line bottom and sides of pan with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to
