Ingredients:
1/2 cup (115 g) butter
1/2 cup (120 mL) honey
1 cup (200 g) granulated sugar
2 eggs
1/2 teaspoon (2.5 mL) almond extract
2 cups (225 g) all-purpose flour
1 teaspoon (5 mL) baking powder
1 teaspoon (5 mL) baking soda
1/4 teaspoon (1.25 mL) ground cinnamon
Pinch of salt
1 cup (240 mL) buttermilk
Directions:
1. Preheat the oven to 375°F (190°C). Grease a 9-inch (22.5 cm) round cake pan.
2. In a medium saucepan, melt the butter. Add the honey and sugar, stirring until dissolved. Remove from heat and pour into a large bowl.
3. Beat in the eggs one at a time, then add the almond extract.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Slowly add the dry ingredients to the butter mixture, alternating with the buttermilk until everything is incorporated.
5. Pour the batter into the prepared pan. Bake in the preheated oven for 25-30 minutes, or until a cake tester inserted into the center comes out clean.
6. Let the cake cool completely in the pan before cutting into wedges. Enjoy!