September 18, 2020

Honey Almond Skillet Cake with Bourbon

Honey Almond Skillet Cake with Bourbon is a quick and easy dessert that can be made in less than one hour. I like to serve it with ice cream, because I think cake is always better with ice cream. Tonight we had the cake with Talenti Sea Salt Caramel gelato on top, and it was absolutely delicious.

The Equipment You’ll Need

A Ten Inch Cast Iron Skillet- You’ll need this to bake the cake in.
An Electric Mixer- I used this to mix my cake, but you could also use a wooden spoon and beat vigorously.
A Food Scale- I used this to weigh my flour, so I wouldn’t use too much, and create a dense cake.

The Ingredients You’ll Need for Honey Almond Skillet Cake with Bourbon

Honey- You’ll need honey for this cake. Any kind will do.
Coffee- You’ll need brewed coffee for this cake.
Almonds- You want to use sliced almonds, not slivered almonds.
Bourbon- Any brandy will do. You could also leave it out if you wish.

How I Made This Cake

This is a super easy and quick cake to make.
First, I was careful to grease my skillet all over.
Next, I made sure to beat the eggs and sugars together well, to really beat some air into them, to avoid a heavy cake.
Then, I carefully weighed and sifted my flour. Poorly measured flour will easily ruin baked good. And, if you don’t sift together the dry ingredients you could end up with a bitter bite from the baking powder and baking soda.
Next, I baked the cake for the first twenty minutes. And, then I melted my butter and sugar in a skillet and toasted the almonds for a couple of minutes.
Then, I opened the oven and scattered on my almonds, and baked it ten minutes more.
Finally, I used a toothpick to make sure the cake was cooked in the middle.

I baked this cake today because this is the first night of Rosh Hashanah, which is the Jewish New Year. Honey cake is a very traditional dessert to eat on this holiday, because it’s supposed to signify our hope for a sweet year. I think this year, maybe more than ever, we could all really use a sweet year, right? So, if you’re celebrating Rosh Hashanah or just want to make a yummy cake, I hope you’ll try my Honey Almond Skillet Cake with Bourbon.

Honey Almond Skillet Cake with Boubon — Honey Almond Skillet Cake with Bourbon

Honey Almond Skillet Cake with Bourbon

Honey cake topped with toasted almonds.

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Prep Time 15

Cook Time 30

Total Time 45

Course Dessert

Cuisine American

Servings

Equipment

10 inch cast iron skillet

Ingredients

1 tbsp. vegetable shortening
2 eggs
½ cup white sugar
½ cup brown sugar
½ cup honey
½ cup brewed coffee
½ cup melted butter
2 cups flour (248g)
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 tsp. vanilla
2 tsp. bourbon
1½ cups sliced almonds
1 tbsp. butter
2 tbsp. brown sugar

Instructions

Preheat the oven to 350 degrees. Grease a ten inch cast iron skillet with the shortening.
In the bowl of an electric mixer, beat the eggs. Add the sugars and beat until light and thick.
In a small bowl stir together the coffee and honey, and then add it to the mixing bowl. Add the butter and mix until combined.
In a third bowl, sift together the flour, salt, baking powder, and baking soda. Add to the mixing bowl, and mix until just combined. Then add the vanilla and brandy.
Bake the cake for twenty minutes. Meanwhile, in a large skillet melt the tablespoon of butter, and two tablespoons of sugar, and toast the almonds for a few minutes.
Scatter the almonds on top of the cake and bake another ten minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool on a rack for one hour, and then serve.