Technique tip: Prepare the cake completely, wrap tightly in plastic wrap and store at room temperature for one day, refrigerate for up to 4 days, or freeze for up to 4 months.
Ingredients
- 1 cup of vegetable oil, plus extra for the pan
- 3¾ cups of all-purpose flour, plus extra for the pan
- 1½ cups of granulated sugar
- 1 cup of honey
- 1/2 cup of light brown sugar, lightly packed
- 3 extra-large eggs, at room temperature
- 2 teaspoons of grated orange zest (from 2 oranges)
- 1 teaspoon of pure vanilla extract
- 1 tablespoon of baking powder
- 1 teaspoon of baking soda
- 4 teaspoons of ground cinnamon
- 1 teaspoon of kosher salt
- 1/2 teaspoon of ground cloves
- 1/2 teaspoon of ground allspice
- 1/2 teaspoon of ground ginger
- 1 cup of hot coffee
- 1/2 cup of freshly squeezed orange juice (from 2 oranges)
- 1/2 cup of good bourbon
- 1/2 cup of blanched sliced almonds
Directions:
- Reheat the oven to 350 degrees.
- Brush a 9-inch angel food cake pan with a non-removable bottom with the oil, line the bottom with parchment paper, then oil and flour the pan.
- In the bowl of an electric mixer fitted with the paddle attachment, mix the oil, granulated sugar, honey, brown sugar, eggs, orange zest and vanilla on medium speed for one minute.
- In another bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, cloves, allspice and ginger, and blend.
- Combine the coffee, orange juice and bourbon in a 2-cup glass measuring cup.
- With the mixer on low, alternately add the flour and liquid mixtures to the oil-sugar mixture in thirds, beginning and ending with the flour, until combined.
- Scrape down the bowl with a rubber spatula, the batter will be very liquidy.
- Pour the batter into the prepared pan. Rap the pan 5 times on the counter to get rid of any bubbles in the batter.
- Sprinkle the top with the almonds. Bake in the center of the oven for 40 to 45 minutes, until a toothpick inserted into the center, comes out clean.
- Cool completely, then remove from the pan and place the almond side up on a flat serving plate. Serve at room temperature.
