Sfouf Twist: Turmeric Almond Coffee Cake for Thanksgiving (Edit recipe)

The Cake

1. Preheat oven to 325°F. Grease a 9x3-inch springform pan and line the bottom with parchment paper.
2. Beat eggs at high speed for 3-5 minutes until light and fluffy.
3. With the mixer still running, gradually add the olive oil in a thin drizzle and beat until thick and creamy.
4. Add the yogurt, spices, lemon juice and zest and mix on low speed until just combined.
5. Add the almond cake mix and mix on low until well combined.
6. Pour batter into prepared pan, and evenly sprinkle with brown sugar and pine nuts.
7. Bake for 50-55 minutes until toothpick inserted in center comes out clean or with a few moist crumbs. Cool in baking pan for 5-10 minutes before unmolding.

The Glaze

1. Microwave honey, lemon juice and butter on high for 60-90 seconds, or until it develops a syrup-like consistency.
2. Lightly brush glaze on sides of hot cake.