Remember the old Almond Joy and Mounds candy bar campaign? "Sometimes you feel like a nut; sometimes you don't?" Well, if you happen to have a hankering for a nut (lots of them), you should check out this recipe!

Merritt Bates-Thomas, from Owensboro, Kentucky, was recently named a 2024 finalist in Kentucky Monthly's Food Issue!

Chad Benefield
Chad Benefield

For the purposes of the contest, Merritt submitted a recipe for Luscious Lemon Blueberry Cheseecake.

READ MORE: Owensboro Woman's Recipe a 'Kentucky Monthly' Food Issue Finalist

That particular recipe was inspired by this one. The star of Merritt's Almond Cake, without a doubt, is the extract- which gives the cake an unexpected kick.

Here's how to make it!


1/2 cup all-purpose flour

1 cup super fine almond flour

1 teaspoon baking powder

1/2 teaspoon kosher salt

1 stick (1/4 lb.) butter, softened

1/3 cup granulated sugar

1/3 cup lightly packed brown sugar

2 large eggs, room temperature

1/2 cup plain Greek yogurt

2 teaspoons pure almond extract

1/2 cup honey

1/2 cup water

1/4 cup almonds, toasted

Powdered sugar, optional


Preheat oven to 350 degrees F.

Grease an 8-inch round cake pan well with butter and dust it with flour to ensure the cake doesn’t stick to the side or bottom of the pan.

In a mixing bowl, using a whisk, combine both flours, baking powder, and salt … set aside.

Add the softened butter and both sugars to the mixing bowl of a stand mixer. Using a paddle attachment, cream the mixture together for a few minutes until light and fluffy. Scrape down the sides of the bowl as needed. Beat in the eggs, one at a time until incorporated. Mix in the Greek yogurt until smooth. Add the almond extract & mix into the batter. Add the dry ingredients and mix just to combine and remove any lumps. Scrape down the sides of the bowl as needed.

Transfer the batter to the cake pan and spread into an even layer.

Bake on the middle rack of the oven for 35 minutes until golden and just set in the middle. Cool the cake in the pan for 10 minutes. Run a butter knife around the edges of the pan. Place a dinner plate on top of the cake pan and flip the cake over so it releases. Repeat the process by putting the serving plate or cake stand on top of the bottom of the cake and flip it again. Allow the cake to cool fully.

Once the cake is cooled combine the water and honey in a 12-inch skillet and bring the mixture to a boil over medium-high heat. Reduce the heat to medium and cook for about 5 minutes until reduced. Allow the mixture to cool for 5-8 minutes.

Toast almonds in the oven until just golden brown and let cool. Spoon the honey mixture over the cake. Add almonds. Dust with powdered sugar just before serving.

Cut into desired serving size - 8, 12, or 16 slices- and ENJOY!

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