Arabian Honey Cake

This is a cake that I turn to time and time again when I want something that is easy but looks great when it is served. I'm not sure what exactly makes it "Arabian" but it's a great cake. Watch the topping when it is baking because it can brown much more quickly than expected.



6 tablespoons butter
3 eggs
½ cup + 1 tablespoon sugar
½ teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
3 tablespoons heavy whipping cream

Topping:
8 tablespoons butter
¼ cup + 2 tablespoons sugar
¼ cup honey
3 tablespoons heavy whipping cream
1-1/4 cup sliced almonds
½ teaspoon cinnamon

Grease a 10-inch springform pan. Preheat oven to 400 degrees.

Melt 6 tablespoons butter and set aside to cool. Beat eggs, sugar and vanilla with a mixer on medium for 5-10 minutes, until the mixture is pale and creamy. Sift flour and baking powder into mixture and fold in thoroughly. Stir in the melted butter and heavy cream. Pour batter into prepared pan. Smooth the top. Bake for 15 minutes. Make topping while the cake is baking. (Don’t turn the oven off after you bake the cake for 15 minutes.)

Melt butter in a small saucepan. Add sugar, honey, heavy cream, almonds, and cinnamon. Stir all ingredients together and bring to a boil. Spread topping over partially baked cake. Return the cake to the oven and bake 15 minutes longer or until almonds are browned. Cook the cake in the pan for a short while, allowing the topping to set. Remove from the pan and cool completely.

Adapted from Best of Baking by Annette Wolter and Christian Teubner.