Almond Honey Cake

Preheat oven to 350ºF. Butter a 10″ springform cake pan, and add a circular piece of parchment to the bottom. Don’t skip this step! Butter the top of the parchment and the sides of the pan (only halfway).

Combine dry ingredients, then add wet. Your honey will need slight warming if it is very thick.

Spoon into pan, smooth top, and add almonds in any desired design. Bake until slightly brown on edges and somewhat springy, about 30 minutes.

Let cool in pan 10 minutes, then gently remove from sides and bottom, leaving on parchment. Cool on rack at least 1/2 hour.

Serve with caramelized apples, whipped cream, vanilla bean Greek yogurt or creme fraiche, or simply a sprinkling of powdered sugar.