Pennsylvania Dutch Honey Cake with Almonds and Orange Zest

Quick Recipe Version (TL;DR)

Pennsylvania Dutch Honey Cake with Almonds and Orange Zest is a moist, warmly spiced, Pennsylvania Dutch–inspired farmhouse cake with caramel-like sweetness, a delicate almond topping, and a thin honey-orange glaze.

• Yield: 12 slices from one 9-inch round cake
• Prep Time: 20 minutes
• Cook Time: 45–55 minutes
• Total Time: 2 hours 15 minutes, including 1 hour of cooling and using the maximum baking time

Quick Ingredients

• 2 cups (240 g) all-purpose flour
• 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt
• 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves
• 1/2 cup (113 g) unsalted butter, melted and cooled, plus 1 teaspoon (5 g) for the pan
• 3/4 cup (255 g) liquid honey
• 1/2 cup (100 g) packed light brown sugar
• 2 large eggs
• 1/2 cup (120 ml) buttermilk
• 1 tablespoon (6 g) finely grated orange zest and 1 teaspoon vanilla extract
• 1/3 cup (30 g) sliced almonds
• Glaze: 2 tablespoons (42 g) honey and 1 tablespoon (15 ml) freshly squeezed orange juice

Do This

• 1. Heat the oven to 325°F (165°C). Grease a 9-inch round cake pan, at least 2 inches deep, and line the bottom with parchment.
• 2. Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
• 3. In another bowl, whisk the melted butter, honey, brown sugar, eggs, buttermilk, orange zest, and vanilla until smooth.
• 4. Fold the dry ingredients into the wet ingredients just until combined. Transfer to the pan and scatter the almonds evenly over the batter.
• 5. Bake for 45–55 minutes, until the center springs back lightly and a tester comes out clean or with a few moist crumbs. Cool in the pan for 15 minutes, then carefully turn out almond-side up onto a rack.
• 6. Whisk the glaze ingredients together and gently brush over the warm cake. Cool for another 45 minutes before slicing.

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Why You’ll Love This Recipe

• Deep, mellow sweetness: Honey and brown sugar give the cake a rich flavor without a heavy frosting.
• A fragrant, tender crumb: Buttermilk, butter, warm spices, and fresh orange zest make every slice moist and aromatic.
• Simple farmhouse charm: Sliced almonds and a glossy honey glaze provide a beautiful finish with very little fuss.
• Even better the next day: The spices settle into the crumb overnight, making this an excellent make-ahead cake for tea or coffee.

Grocery List

• Produce: 1 large orange for the zest and juice.
• Dairy: Unsalted butter, buttermilk, and 2 large eggs.
• Pantry: All-purpose flour, liquid honey, light brown sugar, baking powder, baking soda, fine salt, ground cinnamon, ground ginger, ground cloves, vanilla extract, sliced almonds, and parchment paper.

Full Ingredients

For the Pan

• 1 teaspoon (5 g) unsalted butter, softened, for greasing

For the Honey Cake

• 2 cups (240 g) all-purpose flour, spooned and leveled
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 cup (113 g) unsalted butter, melted and cooled until lukewarm
• 3/4 cup (255 g) liquid honey, such as clover or a mild wildflower honey
• 1/2 cup (100 g) packed light brown sugar
• 2 large eggs, preferably at room temperature
• 1/2 cup (120 ml) buttermilk, preferably at room temperature
• 1 tablespoon (6 g) finely grated fresh orange zest, from approximately 1 large orange
• 1 teaspoon (5 ml) vanilla extract

For the Almond Topping

• 1/3 cup (30 g) raw sliced almonds

For the Thin Honey-Orange Glaze

• 2 tablespoons (42 g) liquid honey
• 1 tablespoon (15 ml) freshly squeezed orange juice, strained

Step-by-Step Instructions

Step 1: Prepare the oven and pan

Place a rack in the center of the oven and preheat to 325°F (165°C). Grease the bottom and sides of a 9-inch round cake pan that is at least 2 inches deep with 1 teaspoon butter. Line the bottom with a circle of parchment paper.

Melt the 1/2 cup butter for the batter and let it cool for about 5 minutes, until lukewarm rather than hot. Wash and dry the orange, then grate the zest before squeezing the juice. Grate only the orange-colored outer peel; the white pith underneath can taste bitter.

Step 2: Combine the dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves for about 30 seconds. Break up any visible lumps so the spices and leavening are distributed evenly throughout the flour.

Step 3: Whisk the honey mixture

In a large bowl, whisk the cooled melted butter, 3/4 cup honey, and brown sugar until evenly blended. Add the eggs and whisk until smooth, about 30 seconds. Whisk in the buttermilk, orange zest, and vanilla.

The mixture should be fluid and glossy. A few tiny brown sugar specks are fine, but press out any larger lumps with the whisk.

Step 4: Finish the batter and add the almonds

Add the dry ingredients to the honey mixture in two additions, folding gently with a flexible spatula. Stop as soon as there are no visible streaks of dry flour. Avoid vigorous beating, which can make the cake less tender.

Scrape the batter into the prepared pan and smooth the surface. Scatter the sliced almonds evenly over the top without pressing them deeply into the batter.

Step 5: Bake until golden and just set

Bake for 45–55 minutes, checking first at 45 minutes. The top should be deep golden brown, the center should spring back when touched gently, and a thin skewer inserted into the center should come out clean or with a few moist crumbs—not wet batter.

Check the almond topping after 30 minutes. If it is already well browned, loosely tent the pan with foil for the remainder of baking. Honey encourages browning, so use the center of the cake, not color alone, to judge doneness.

Step 6: Unmold and glaze the warm cake

Set the pan on a wire rack and let the cake cool for 15 minutes. Run a thin knife around the edge. Place a plate over the pan, carefully invert the cake onto it, and remove the parchment. Set the rack against the exposed bottom of the cake and invert again so the almonds face upward.

Place a tray or piece of parchment underneath the rack to catch drips. In a small bowl, whisk together 2 tablespoons honey and 1 tablespoon orange juice until completely blended. Gently dab and brush the thin glaze over the warm cake, working carefully around the almonds. A little glaze may run over the edges; the rest will settle into the surface.

Step 7: Cool, slice, and serve

Let the glazed cake cool on the rack for another 45 minutes before moving it to a serving plate and cutting it into 12 slices. It may still be slightly warm in the center. For the neatest slices, allow additional cooling until completely at room temperature.

Serve plain with black tea, a lightly roasted coffee, or milky coffee. The moist crumb, toasted almond edges, and bright orange aroma need very little accompaniment.

Pro Tips

• Measure the flour lightly: A kitchen scale is ideal. If using cups, spoon the flour into the cup and level it off instead of scooping directly from the bag.
• Choose a honey you enjoy: Clover honey gives a gentle sweetness; mild wildflower honey adds floral depth. Strong buckwheat honey will make the cake noticeably darker and more assertive.
• Keep the cloves measured: Just 1/4 teaspoon adds warmth without overwhelming the orange and honey.
• Do not toast the almonds first: They toast on top of the cake during baking. Starting with toasted almonds increases the chance of scorching.
• Give the flavor time: Once fully cooled, cover the cake and let it rest overnight for an especially mellow, aromatic slice.

Variations

• Extra orange brightness: Increase the orange zest to 1 tablespoon plus 1 teaspoon. Keep the juice in the glaze at 1 tablespoon so it does not become overly watery.
• Deeper caramel flavor: Replace the light brown sugar with 1/2 cup (100 g) packed dark brown sugar. The cake will have a slightly stronger molasses note.
• Without almonds: Omit the sliced almonds and bake as directed. Finish with the same thin honey-orange glaze.

Storage & Make-Ahead

Room temperature: Once completely cool, store the cake in an airtight container at a cool room temperature for up to 3 days. In a hot or humid kitchen, refrigerate it instead. Avoid placing plastic wrap directly against the glazed almond topping, which can become sticky.

Refrigerator: Keep covered for up to 5 days. Let individual slices stand at room temperature for 20–30 minutes before serving for a softer crumb.

Freezer: Freeze the cooled cake or individual slices, well wrapped and placed in an airtight freezer container, for up to 2 months. Thaw while still wrapped, then uncover once the cake reaches room temperature.

Make ahead: Bake and glaze the cake 1 day before serving. Alternatively, whisk the dry ingredients together up to 2 days ahead and keep them airtight; mix the wet ingredients and bake when ready.

Nutrition (per serving)

Calories: 293 kcal | Carbs: 54g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Fiber: 1g | Sugar: 29g | Sodium: 217mg | Cholesterol: 52mg

Estimated for 1 of 12 slices, including the almonds and all of the glaze. Values vary with ingredient brands and serving size.