Step 1

Preheat the oven to 350°F. Grease an 8” cake pan really well with butter and dust it with flour to ensure the cake doesn’t stick to the pan (bottom and sides).

Step 2

In a mixing bowl, combine the all-purpose flour, almond flour, baking powder, and salt. Whisk to combine. Add the softened butter, granulated sugar, and brown sugar to the bowl of a stand mixer. Using a paddle attachment, cream together for a few minutes until light and fluffy. Scrape down the sides of the bowl as needed.

Step 3

Beat in the eggs one at a time until incorporated. Mix in the greek yogurt and almond extract until smooth. Add the dry ingredients and mix just to combine and remove any lumps. Again, scrape down the sides of the bowl as needed.

Step 4

Transfer the batter to the cake pan and spread into an even layer. Bake on the middle rack for 35 minutes, until deeply golden and just set in the middle. Cool the cake in the pan for 10 minutes. Run a butter knife around the edges. Place a cutting board on top of the cake pan and flip the cake over so that it releases from the pan. Allow the cake to cool fully.

Step 5

Once the cake is cooled, combine the honey and water in a 12″ skillet over medium-high heat. Bring the mixture to a boil. Reduce the heat to medium and cook for about 5 minutes until reduced. Stir in the almonds and turn off the heat. Allow the mixture to cool for a few minutes.

Step 6

Spoon the honey mixture over the cake. Use a bread knife to cut the cake into slices. Dust with powdered sugar if desired.