Joanna Gaines Shares an Almond Butter Cake Recipe Inspired by Her Childhood: 'Sweet, Smooth with a Hint of Crunch'

The 'Magnolia Table' star grew up eating almond cookies at her family's favorite Asian restaurant

Leave it to Joanna Gaines to turn a simple cookie from her childhood into a "more elevated dessert."

The Fixer Upper star was born to her American father Jerry and Korean mother Nan, who met when Jerry was stationed in South Korea with the U.S. military. Gaines grew up in Rose Hill, Kansas with her two sisters, Teresa and Mary Kay a.k.a. "Mikey" — and their family often ate at an Asian restaurant where they would serve almond cookies.

"They usually came out at the end of the meal, so of course my sisters and I would always inhale our food as quickly as possible, then watch closely for the waitress and her platter of cookies," Gaines tells PEOPLE.

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She has successfully recreated the cookies in their original form, but more recently, "I thought it would be a fun challenge to translate that taste into a more elevated dessert," she says.

Gaines makes her almond butter cake with honey glaze (shared below) on the new season of Magnolia Table (now streaming on Max). Health and wellness expert Emma Lovewell joins her for the episode, where they also whip up japchae, egg drop soup and yaki gyoza before digging into the almond cake.

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"This is one of those cakes that gives you more than you think. It’s sweet and smooth with a hint of crunch all at once," says Gaines. "I’ll happily cut into a cake anytime, but I especially enjoy a slice of this cake with a cup of coffee. Decaf if it’s late! It complements the almond flavor in the most comforting way!"

If "toasted almonds aren’t your thing,” she suggests serving it plain with fresh fruit and whipped cream.

“Honestly, there’s no wrong way to dress up this cake,” adds Gaines.

Joanna Gaines' Almond Butter Cake with Honey Glaze

Baking spray with flour

1½ cup granulated sugar

½ cup (4 oz.) unsalted butter, softened, plus 6 Tbsp. (3 oz.) unsalted butter, melted, divided

3 large eggs, at room temperature

1 tsp. vanilla extract

½ tsp. almond extract

1½ cups (about 6⅜ oz.) all-purpose flour

¼ tsp. baking soda

¼ tsp. plus a pinch of kosher salt, divided

½ cup whole buttermilk

6 Tbsp. honey

¼ cup plus 2 Tbsp. powdered sugar, sifted

1 Tbsp. whole milk

1 cup toasted sliced almonds

1. Preheat oven to 350°. Coat a 9-inch round baking pan with baking spray.

2. Beat together granulated sugar and ½ cup softened butter in a stand mixer fitted with the paddle attachment on medium speed until lightened and fluffy, 3 to 4 minutes. Add in eggs, one at a time, allowing each to fully incorporate before adding the next; add vanilla and almond extracts, beating until light and fluffy, about 1 minute total. Turn off the mixer, and scrape down sides and bottom of bowl with a spatula.

3. Whisk together flour, baking soda and ¼ teaspoon of the salt in a medium bowl. With mixer on low speed, add half of the flour mixture to the egg mixture, beating until fully combined. Slowly pour in buttermilk, beating until just combined; add remaining half of flour mixture, beating until no dry streaks remain, about 2 minutes, stopping to scrape down sides of bowl as needed.

4. Spread batter evenly in prepared pan. Bake in preheated oven until a wooden pick inserted in center comes out with a few moist crumbs and the cake begins to pull away from edges of the pan, about 40 minutes. Cool in pan on wire rack 30 minutes.

5. Whisk together honey and 6 tablespoons melted butter in a small bowl until smooth; whisk in powdered sugar, milk and remaining pinch of salt.

6. Invert cake onto a wire rack. Pour honey glaze over cake and spread evenly, letting excess run down the sides. Press toasted almonds onto the sides and top of cake.

Serves: 8
Active time: 20 minutes
Total time: 1 hour, 30 minutes

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