Bee Sting Pound Cake

Step 1

Heat the oven to 350℉. Lightly coat a 9x5-inch loaf pan, preferably metal, with butter. Line the bottom and 2 long sides of the pan with a sheet of parchment paper that extends past the sides by a few inches to form a sling.

Step 2

Whisk 1 1/2 cups all-purpose flour, 1/2 cup finely ground almond flour, and 1 teaspoon baking powder together in a medium bowl.

Step 3

Beat 2 sticks room-temperature unsalted butter, 1 cup granulated sugar, and 3/4 teaspoon kosher salt with the paddle attachment in a stand mixer on medium speed until lightened in color and fluffy, using a flexible spatula to scrape down the sides of the bowl as needed, 4 to 5 minutes total. Beat in the 4 room-temperature large eggs one at a time, beating well and scraping down the sides after each addition. The batter will look separated.

Step 4

Add half of the flour mixture and beat on the lowest speed until just combined. Beat in 1/4 cup room-temperature whole milk, 2 teaspoons vanilla extract, and 1 teaspoon almond extract on low speed until just combined. Beat in the remaining flour mixture until the batter is smooth and combined, scraping down the sides as needed.

Step 5

Transfer to the loaf pan and smooth out the top. Pick up the pan and gently tap the bottom on a work surface a few times to remove any air bubbles.

Step 6

Bake until the top is golden-brown and a toothpick inserted in the center comes out clean, 50 to 60 minutes.

Step 7

Place the loaf pan on a wire rack. Heat 2 tablespoons unsalted butter, 1 tablespoon granulated sugar, and 1 tablespoon honey in a small saucepan over medium heat until melted, about 1 minute. Stir in 1/2 cup sliced almonds and cook until the nuts are golden-brown, about 2 minutes. Spread into an even layer over the warm almond pound cake. Let cool for 30 minutes.

Step 8

Grasping the excess parchment, lift the cake out of the pan, remove parchment paper, and place on the rack. Let cool completely, about 2 hours more.