Meanwhile, melt the butter, sugar, and honey in a heavy bottom saucepan over medium heat.
Stir well and allow the mixture to cook, stirring frequently until the mixture deepens in color and turns a golden brown.
Stir in the heavy cream, salt, and almonds.
Stir frequently and allow the mixture to deepen in color but not burn. You're looking for a light amber color.
Remove the honey almonds from the heat.
Spoon the honey almond mixture over top of the unbaked cake, making sure to spoon the almonds all the way to the edges of the cake.
*Note - do not try and spread this mixture as it will tear the cake dough. Spoon it gently to cover as much as the surface of the cake as possible.
Place the cake pan on a baking sheet and bake in a preheated 350-degree oven for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
Cool the cake completely on a wire rack.
Once cooled, invert the cake on a second wire rack. Remove the parchment paper from the bottom of the cake.
Invert the cake one more time so it sits almond side up.
Use a serrated knife to gently slice the cake evenly in half, lengthwise.