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    Home > Blog > Holiday > Holiday Desserts > Almond and Honey Cornmeal Cake

    Almond and Honey Cornmeal Cake

    by Teri Lyn Fisher · Published: Apr 4, 2018 · Modified: Sep 24, 2021

    Jump to Recipe

    A sliced almond and honey cornmeal cake with a knife.
    I love when I can add another low maintenance cake recipe to the arsenal. That would be this Almond and Honey Cornmeal Cake. No frosting, no layers, no fuss, but still a gorgeous cake fit for a dinner party. Cornmeal cakes are a favorite of mine personally, we also have these little strawberry cornmeal cakes you should peek at. The slivered almonds that cover the top of this cake make it look really rustic which I love, and then we took the cute factor up a notch and garnished with little sprigs of rosemary. Yum. Enjoy!
    ♥ Teri
    A whole almond and honey cornmeal cake with a knife.

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    A sliced almond and honey cornmeal cake with a knife.

    Almond and Honey Cornmeal Cake

    5 from 2 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 25 mins
    Cook Time: 1 hr 5 mins
    Cooling Time: 1 hr
    Servings: 8

      INGREDIENTS  

    • ¾ cup fine ground yellow cornmeal
    • ⅓ cup all purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • ½ cup (1 stick) unsalted butter, softened
    • ⅔ cup sugar
    • ¼ cup almond paste
    • ¼ cup plus 2 tablespoons honey, divided
    • 2 large eggs
    • ½ cup plus 2 tablespoons whole milk
    • 1 ½ teaspoons minced rosemary optional
    • 1 teaspoon vanilla extract
    • zest of 1 Meyer lemon
    • 1 cup thinly sliced almonds
    • rosemary sprigs, optional garnish

      INSTRUCTIONS  

    • Preheat oven to 375˚F.
    • Lightly grease the bottom and sides of an 8” spring form pan and set aside.
    • Pour cornmeal, flour, baking soda, and salt into a mixing bowl and whisk together. Set aside.
    • In another mixing bowl beat butter, using an electric mixer, until light and fluffy.
    • Scrape down sides of bowl, add sugar beat together.
    • Add almond paste and ¼ cup honey and continue to beat together until fully incorporated.
    • Add eggs, one at a time, and continue to mix together.
    • Stir half dry mixture into wet mixture, followed by milk, and then remaining dry mixture. Stir together until completely combined and no lumps are lefts.
    • Scrape down sides of bowl and fold in rosemary (if using), vanilla and lemon zest into the batter.
    • Pour batter into prepared spring form pan, spreading to create an even surface and transfer pan to a baking sheet.
    • Sprinkle an even layer of almonds over cake, to cover completely. Cover spring form pan with foil and bake on center rack for about 40 minutes.
    • Remove foil, lower temperature to 350 and continue to bake cake for an additional 10 to 15 minutes or until almonds have toasted and a wooden skewer comes out clean when inserted into center of the cake.
    • Remove cake from oven, drizzle with 1 tablespoon honey and cool for at least 1 hour.
    • Once cake has cooled, unmold from pan, drizzle with remaining honey, top with rosemary sprigs (if using), slice and serve.

      NOTES  

    • *Makes 1 (8 inch) cake
    Calories: 441kcal Carbohydrates: 49g Protein: 9g Fat: 25g Saturated Fat: 9g Cholesterol: 85mg Sodium: 229mg Potassium: 247mg Fiber: 4g Sugar: 30g Vitamin A: 456IU Calcium: 117mg Iron: 2mg

    April 4, 2018 / 16 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Garlic and Herb Capellini
    Next Post: Floral Laced Ravioli with Cheesy Herb-Ricotta Filling Next Post >

    Reader Interactions

    April 4, 2018 / 16 Comments

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    1. Leslie

      October 08, 2019 at 10:12 pm

      Also curious. Do u uSe the removeable bottom pan or do u actually just flip it out of a tart pan?

      Reply
    2. Meg

      September 16, 2019 at 5:07 pm

      I sprinkled the layer of almonds and upon taking the aluminum foil off for the last 10-15 minutes I noticed all of the almonds sunk into the cake???

      Reply
      • Jenny Park

        September 25, 2019 at 9:56 am

        Hm, that’s so strange. Some will sink into the cake, but not much. I wonder if it was the difference of adding them pre-bake or mid-bake? I’ve just never had that happen before!

        Reply
        • Leslie

          October 08, 2019 at 10:04 pm

          This happened to me too. I LOVE this cake. I’ve made it now a bunch of times and the strangest thing is that suddenly I’m having little hiccups. He almonds definitely sink last few times. All of them. And the cake kind of overflows so it gets pretty stuck. The previous times it worked out flawlessly. I too wasn’t sure whether the baking soda or baking powder was accurate.

          Reply
    3. Alene

      June 02, 2018 at 3:04 pm

      Perfect. It was light and cake-like. All I changed was g.f. flour. My husband was even surprised that it was gluten free. One thing though. I assume you did mean baking powder in the list of ingredients and not baking soda in the instructions. Thank you for a great recipe!

      Reply
      • Leslie

        November 06, 2021 at 10:17 am

        I wondered the same thing. is it powder or soda? do you know?

        Reply
    4. Alene

      June 02, 2018 at 12:08 pm

      I am so excited! (easy to please, I guess). It’s in the oven now. I did use Cup4Cup gluten free flour. I’ll let y’all know.

      Reply
    5. Rocky Mountain Woman

      May 27, 2018 at 8:28 pm

      Beautiful! I love almond desserts.

      Reply
    6. Cookie

      April 06, 2018 at 10:13 am

      Also in step 12 you say “lower.” Does that mean put on the lower rack in the oven or lower the temp in the oven? Looks yummy, I might even make tonight!

      Reply
      • Jenny Park

        April 06, 2018 at 10:29 am

        It’s for a lower temp in the oven! From 375 to 350 F! :)

        Reply
    7. Cookie

      April 06, 2018 at 10:10 am

      can you make this gluten free? Maybe using almond flour in place of the regular AP flour?

      Reply
      • Jenny Park

        April 06, 2018 at 10:29 am

        I would use a gluten-free flour over the almond meal, and it should work just fine…usually just a 1:1 sub

        Reply
    8. Michele

      April 06, 2018 at 7:53 am

      This looks dee-luscious! The recipe call out 8″ springform pan but the photo looks as if a fluted tart pan was the baking vessel. I have this ‘up next’ to bake. Can a fluted tart pan be used?

      Reply
      • Jenny Park

        April 06, 2018 at 9:24 am

        Hi! I wrote spring form because that seems to be a little more common, but i made mine in a fluted tart pan, which works really well too! :)

        Reply
    9. Roberta

      April 04, 2018 at 8:51 am

      Does it make its own crust? Is the crust a regular pie crust?

      Reply
      • Jenny Park

        April 05, 2018 at 11:32 am

        No crust! Just a cake poured into a fluted tart pan!

        Reply

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