Yield: 10 Servings
|1 cup||Liquid honey|
|½ cup||Butter, softened|
|2 cups||All-purpose flour|
|1 teaspoon||Baking powder|
|1 teaspoon||Ground cardamom|
|½ teaspoon||Baking soda|
|⅔ cup||Sour cream|
|½ cup||Sliced almonds|
|⅓ cup||Packed brown sugar|
|⅓ cup||All-purpose flour|
|⅔ cup||Icing sugar|
[For Valentine's Day use an 8-cup heart-shaped pan and bake for 1 hour and fifteen minutes.]
In bowl, beat honey with butter until smooth; beat in eggs, 1 at a time, and vanilla. Stir together flour, baking powder, cardamom, baking soda and salt; add to honey mixture alternately with sour cream, making 3 additions of dry mixture and 2 of sour cream. spoon into greased 9-inch springform pan, smoothing top.
Streusel Topping: In small bowl, stir together almonds, sugar and flour; cut in butter until crumbly. Sprinkle over batter. Bake in 350F 180C oven for about 1 hour or until tester inserted into centre comes out clean. Let cool in pan on rack for 15 minutes. Remove from pan; let cool completely.
Icing: Sprinkle cinnamon over cake. Whisk icing sugar with milk; drizzle over cake.
10 servings for $6.21 CDN [Feb/95] Per serving: about 440 calories, 6 g protein, 18 g fat, 66 g carbohydrate
Source: Canadian Living magazine, Feb 95 Presented in article by Donna Paris "Easy Recipes: It's a Honey of a Country" [-=PAM=-] PA_Meadows@...