Emily's Beehive Honey Cake

A warm honey spice cake courtesy of The Retro Rad Chef, Emily Ellyn of EmilyEllyn.com



Preheat oven to 350°F. Generously grease bundt pan with non-stick cooking spray. Even if your pan is non-stick, still spray!

In a large bowl (or in the bowl of an electric mixer), whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Make a well in the center and add the oil, honey, white sugar, brown sugar, eggs, vanilla, coffee, orange juice and rum, if using.

Using a strong wire whisk or with an electric mixer on slow speed, stir together until all ingredients are well-blended, scraping the sides and bottom of the bowl, making sure that no ingredients are stuck to the bottom.

Sprinkle the almonds into the bottom of the bundt pan and then spoon batter into pan. Place cake pan on a baking sheet.

Bake until the cake springs back when you gently touch the cake center and a toothpick inserted in the center comes out with just a few moist crumbs, almost clean. For a bundt pan, this will take 60 to 70 minutes.

Let cake stand fifteen minutes before removing from pan. Serve warm or at room temperature. Leftover cake can be stored at room temperature, covered tightly.