This lovely, moist cake works as well for a showy dessert as it does for a breakfast spread. Enjoy with a cup of tea on a rainy afternoon. Do we need a reason? This is adapted from a recipe by the amazing Ina Garten.
2teaspoonsBaker's Sprinkles (available under products)or your favorite baking spices
1 cuphot coffee
½ cuporange juice
1/4cupgood quality bourbon
1/2cupsliced almondstoasted
glaze
1 1/2cupssifted powdered sugar
1teaspoonvanilla
2tablespoonshoney
2-4tablespoonsorange juiceas needed for consistency
zest of one orangeoptional
Instructions
Preheat oven to 350º. Generously spray a bundt pan, loaf pan or angel food pan with non-removable bottom with cooking spray. Line the bottom with parchment and then spray the paper.In the bowl of a stand mixer with a paddle attachment, mix the oil, sugar, honey, brown sugar, eggs, zest and vanilla on medium speed for 1 minute. In another bowl, sift together the flour baking powder, baking soda, spices and salt. In a glass measuring cup mix the coffee, orange juice and bourbon.With mixer on low, alternately add the dry ingredients and the liquid ingredients to the oil sugar mixture in thirds, beginning and ending with dry until combined. Scrape the batter into the prepared pan. Batter will be thin. Tap out bubbles and sprinkle on almonds. Bake for 40-45 minutes or until skewer inserted in center comes out clean. Let cool completely and then turn out onto a cardboard or sheet pan back and then flip over so almond side is on top. Make glaze and drizzle on warm cake once removed from baking pan. Whisk all ingredients together until smooth, adding more orange juice as needed.
Notes
This cake stays moist for a long time if kept tightly covered.
