Grandmothers’ Honey Cake

Ingredients

• 1½ cups (204 g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon ground allspice
• ½ teaspoon ground cinnamon
• ¼ teaspoon baking soda
• ¼ teaspoon fine sea salt
• ½ cup (100 g) granulated sugar
• 2 large eggs, at room temperature
• ½ cup (120 ml) honey
• ¼ cup (60 ml) neutral oil
• ¼ cup (60 ml) strong black coffee, at room temperature, or flat cola
• About ⅓ cup (33 g) sliced almonds

Instructions

1. Center a rack in the oven and preheat to 350°F (175°C). Butter or spray an 8½- or 9-inch loaf pan, dust it with flour, and line the bottom with parchment paper.
2. Whisk the flour, baking powder, allspice, cinnamon, baking soda, and salt together in a medium bowl.
3. In a large bowl, whisk the sugar and eggs vigorously for about 1 minute, until well blended and slightly lightened.
4. Measure the honey in a liquid measuring cup, then whisk in the oil and cooled coffee or flat cola. Pour this mixture into the eggs and whisk until smooth.
5. Add the dry ingredients in two additions, whisking gently only until each addition disappears. Finish with a flexible spatula, scraping the bottom and sides so no pockets of flour remain.
6. Scrape the batter into the prepared loaf pan and smooth the top. Scatter the sliced almonds evenly over the surface without pressing them down.
7. Bake for 45 to 55 minutes, until the cake is deep golden brown, risen, and a tester inserted in the center comes out clean. Tent loosely with foil if the almonds darken too quickly.
8. Cool the cake in the pan on a rack for 10 minutes. Run a thin knife around the sides, turn it out, remove the parchment, and place it upright on the rack.
9. Let the cake cool completely before slicing. For the most developed flavor and best texture, wrap the cooled loaf and leave it at room temperature overnight before serving.