An easy cake to make that is as delicious for snacking in the afternoon as it is for dessert at night!

From the King Arthur Cookbook Whole Grain Baking

INGREDIENTS:

1 cup sliced almonds
1 1/4 cups Whole Wheat Flour, white or traditional
3/4 cup All-Purpose Flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, at room temperature
1 cup honey
4 large eggs
1/4 cup sour cream or yogurt

confectioner’s sugar for dusting (optional)

DIRECTIONS:

Preheat the oven to 325°F. Lightly grease a 9-inch round cake pan. Sprinkle 3/4 cup of the sliced almonds in the bottom of the pan, reserving 1/4 cup for the batter.

In a medium bowl, whisk together the flours, baking soda, and salt; set aside. In a large mixing bowl, mix together the butter, honey, and eggs. Stir in the reserved flour mixture, then the sour cream or yogurt and reserved almonds.

Scrape the sides and bottom of the bowl to be sure everything is evenly moistened, then mix for one minute more.

Gently pour the batter over the almonds in the prepared pan.

Bake for 50 to 55 minutes, until the edge of the cake pulls back from the edge of the pan. Remove from the oven and place on a rack to cool for 15 minutes. After 15 minutes, invert the cake onto a serving plate and allow it to cool before serving.

Decorate the top with powdered sugar if desired. Yield: 1 cake, 16 servings.