Easy, Light, and Tender Honey-Vanilla Almond Cake

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1/2 cup honey
• 3/4 cup buttermilk or plain yogurt
• 1 cup sliced almonds

Directions

1. Heat the oven to 350 degrees F (175 degrees C). Prepare a 9-inch round cake pan with grease and flour.
2. Scatter the sliced almonds over a baking sheet in a flat layer. Toast them in the hot oven for 8 minutes, stirring halfway through, then take them out and leave them to cool.
3. In a medium bowl, whisk the buttermilk or yogurt with the honey, vanilla extract, eggs, sugar, butter, salt, baking soda and baking powder until the mixture is smooth and blended.
4. Stir in the cooled almonds and all-purpose flour just until the batter comes together; no overmixing, please. Transfer the batter to the prepared cake pan.
5. Bake in the heated oven for 30 minutes, until a toothpick poked into the middle of the cake comes out clean. Leave the cake in the pan for 10 minutes, then turn it onto a wire rack and let it finish cooling before serving.