step 1Preheat oven to 350° F.
step 2Oil and flour a 10" tube pan or a 9"x13" cake pan.
step 3Mix the brewed hot coffee with the honey and set aside to cool.
step 4Sprinkle ½ cup of almonds into the pan.
step 5Sift the flour, ground cloves, nutmeg, baking powder, baking soda, and salt into a bowl.
step 6Place the sugar and butter into a bowl, beat with an electric mixer until light, fluffy, and pale yellow.
step 7Add the lemon zest, and blend in the eggs one at a time.
step 8Add the sour cream.
step 9Alternate adding the flour and the coffee-honey mixture, beginning and ending with the flour, until just mixed.
step 10Stir in the remaining half almonds.
step 11Pour the mixture into the cake pan.
step 12Bake for 30 minutes in the 13" x 9" pan, or for 1 hour in the tube pan.
step 13Test cake by inserting a tooth pick; if tooth pick comes out clean, cake is done.
step 14Cool cake for five minutes, then invert onto serving plate, and let cool completely.