Name: Honey-Apple-Almond Cake
Prep time: P0Y0M0DT1H20M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT2H20M0.000S
Yield: 8 to 10 servings
Ingredients: 4 large egg whites; 1 cup sugar; 1 teaspoon almond extract; 3 sticks unsalted butter, cut into small pieces, at room temperature; 3 tablespoons honey; Basic Vanilla Cake, recipe follows, baked and cooled; 3/4 cup apple butter; Sliced almonds, toasted, for topping; 2 sticks unsalted butter, at room temperature, plus more for the pans; 3 cups all-purpose flour, plus more for the pans; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 1/2 cups sugar; 4 large eggs, at room temperature; 1 tablespoon vanilla extract; 3/4 cup heavy cream

Directions

Make the frosting: Whisk the egg whites and sugar in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves, 3 to 4 minutes. Remove the bowl from the pan and beat with a mixer on medium-high speed until stiff, glossy peaks form, 6 to 8 minutes. Beat in the almond extract, then beat in the butter a few pieces at a time. Continue beating until the frosting is smooth, 1 to 2 minutes. (Don't worry if the mixture looks separated at first; keep beating and it will come together.)
Assemble the cake: Bring the honey and 2 tablespoons water to a gentle simmer in a small saucepan over medium heat; let cool slightly. Place 1 cake layer on a platter; brush with half of the honey mixture and spread the apple butter on top, stopping about 1/2 inch from the edge. Top with the second cake layer and press down gently; brush with the remaining honey mixture. Cover the whole cake with the frosting and top with sliced almonds.

Basic Vanilla Cake:

Yield: Photograph by Levi Brown

Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.