Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Liquid honey |
| ½ cup | Butter, softened |
| 2 \N | Eggs |
| 1 teaspoon | Vanilla |
| 2 cups | All-purpose flour |
| 1 teaspoon | Baking powder |
| 1 teaspoon | Ground cardamom |
| ½ teaspoon | Baking soda |
| ½ teaspoon | Salt |
| ⅔ cup | Sour cream |
| ½ cup | Sliced almonds |
| ⅓ cup | Packed brown sugar |
| ⅓ cup | All-purpose flour |
| 2 tablespoons | Butter |
| ½ teaspoon | Cinnamon |
| ⅔ cup | Icing sugar |
| 2 teaspoons | Milk |
STREUSEL TOPPING
ICING
[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@...