Ingredients: |
Ingredients: EQUIPMENT NEEDED: Stand mixer with paddle attachment; 9-inch angel food cake pan w/o removable bottom.
1 C Veggie Oil, plus extra for cake pan
3 3/4 C All-Purpose flour, plus extra for cake pan
1 1/2 C Sugar
1 C Honey
1/2 C Light Brown Sugar, lightly packed
3 Extra Large Eggs, at room temp
2 tsp grated orange zest (1-2 oranges).
1 tsp Vanilla Extract
1 TBS Baking Powder
1 tsp Baking Soda
4 tsp Ground Cinnamon
1 tsp Kosher Salt
1/2 tsp Ground Cloves
1/2 tsp Ground Allspice
1/2 tsp Ground Ginger
1 C hot Coffee
1/2 C Fresh Squeezed Orange Juice (2 oranges).
1/4 C good Bourbon, such as Maker's Mark (I like Jack Daniels Honey Whiskey).
1/2 C Blanched Sliced Almonds
PREHEAT OVEN to 350F
Brush cake pan with oil, line bottom with parchment paper, then oil and flour pan.
NOTE: Make sure to oil sides of pan --- cake may stick to sides if not oiled.
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Directions: |
Directions:1. In bowl of stand mixer fitted with paddle attachment, mix oil, both sugars, honey, eggs, orange zest and vanilla on medium speed for about 1-min.
2. In another bowl, sift together flour, baking powder, baking soda, cinnamon, salt, and all spices.
3. Combine coffee, orange juice and bourbon in a 2-cup glass measuring cup.
4. With mixer on low, alternately add the flour and liquid mixtures to the oil-sugar mixture in thirds, beginning and ending with flour, until combined.
5. Scrape down the bowl with a rubber spatula. Don't worry, batter will be very liquid!
6. Pour batter into prepared cake pan. Rap pan 5 times on counter to get rid of air bubbles.
7. Sprinkle top with almonds. Bake in the center of oven for 40-45 mins, until a toothpick inserted into center comes out clean. POKE ALL AROUND CAKE, ESPECIALLY CENTER.
8. Cook completely, then remove cake from pan and place almond side up on a flat surface (cake plate or stand). Serve at room temp. |
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