Sunday Dinner.

Happy Monday y’all!
How was your weekend? Mine was just dandy! The past couple of weeks some of my family members have been hosting good ole’ Sunday pasta dinners at their house. Now, I use the word dinner here, but really, it’s more of a lunch, that turns into a dinner because the conversation goes on forever.  As a young child, Sunday pasta dinners were the regular, no one needed an invite, or an RSVP…the day, time, and location was always set in stone: Sunday, noon, after church, at my grandparents house. Bring yourself and dessert. This is always pleasant, because every one ends up bringing dessert and before you know it you’ve had three slices of cake, 2 cookies, and half a slice of tiramisu. That’s before you actually get to the meal.

 When my grandfather passed away, things kind of went array, and Sunday pasta dinners at my grandmother’s slowly came to fade away. Now various families within the family (does that even make sense?) take turns hosting Sunday pasta dinners. Yesterday, was definitely one of the most perfect Sunday pasta dinners I have had with family in a long time. The sky was grey and cloudy, the weather was breezy with the first feelings of crisp, cold, fall air, the food was hot, and family time was in full force. While the entire family wasn’t there, it was still a good turn-out. I got to see some of my cousins that have been M.I.A. due to living in different states, and/or carrying on intense, “no time for anything but my work life” jobs. It was also the perfect day for cake. A simple cake.

So, cake is what happened.
And people, let me tell you,
this cake was delicious.
The cake was super dense, yet light, with an intense almond flavor, and a hint of sweetness from the honey.
The cream cheese frosting pretty much adds the awesomeness to take the cake to a whole notha’ level.
Pac-man nom nom!
I am telling you…the perfect cake!
Especially for the fall season.
I’m dreaming of scarves and fireplaces on cold winter nights. Just me, this cake, and a good cup of coffee.

Honey Almond Cake with Honey Cream Cheese Frosting (GF):


For the cake:
2 1/2 c. almond flour
1/2 t. salt
1/2 t. baking soda
1 1/2 t. ground cinnamon
3 large eggs
1/2 c. extra-virgin olive oil
1/2 c. honey

For the frosting:
8 oz. package of cream cheese, at room temperature
1/4 c. honey
1 t. pure vanilla extract


For the cake:
1. Preheat the oven to 350 degrees F. Grease a 9-in. round cake pan with cooking spray.
2. In a large mixing bowl, combine the almond flour, salt, baking soda, and cinnamon.
3. In a small mixing bowl, whisk together the eggs, evoo, and honey.
4. Pour the wet ingredients into the dry ingredients and mix well until the batter is smooth and evenly distributed.
5. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Let the cake cool completely.
7. Run the edge of a butter knife around the cake pan, turn the cake pan upside down, and carefully lift the cake out of the pan.
8. Place on a cake plate or a serving platter.

For the frosting:
1. In the bowl of an electric mixer, fitted with a paddle attachment, beat all of the ingredients together on high until smooth and creamy.
2. Use a spatula or an icing knife to frost the cake.
3. Slice the cake into 12 even slices and serve.

Note: This cake is amazing served with a cup of coffee. Do it!

Makes 1 9-in. cake.



  1. OMG this looks so good! I cant wait to try it! And I LOVED Sunday dinners at your grandparents! Penne is my favorite pasta because of Mamaw! yummmmm.

  2. I made this dessert for a Eurovision party last week for friends of mine and it was absolutely to die for. Noone was the wiser that it didn’t have flour and butter and all the usual evil suspects in it. There wasn’t any left over at all.

Speak Your Mind