Preheat oven to 375 degrees F (190 degrees C). Prepare a 9-inch springform pan by coating with cooking spray and lining the bottom with wax paper.

Melt 6 tablespoons of butter with 1/2 cup of honey in a small saucepan over medium-high heat.

Bring to a boil, then reduce heat and simmer for 2 minutes.

Remove from heat and stir in 1 teaspoon of vanilla extract and the sliced almonds. Allow to cool.

In a large bowl, cream together the remaining butter and sugar until light and fluffy.

Add the remaining 1/4 cup of honey, eggs, and remaining 1 teaspoon of vanilla extract; beat until thoroughly mixed.

In a separate medium bowl, whisk together the flour, baking powder, and salt.

Gradually add the flour mixture and milk to the butter mixture, beating until smooth.

Spread the batter evenly into the prepared springform pan.

Sprinkle the remaining flour evenly over the top of the batter and gently press down with fingers.

Pour the cooled almond mixture evenly over the flour layer.

Place the springform pan on a baking sheet and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool completely in the pan.

Remove the springform ring and invert the cake onto a baking sheet to remove the bottom and wax paper.

Invert the cake again onto a serving platter, so the almond topping is facing up.

Slice the cake in half horizontally.

In a medium bowl, beat the heavy cream until stiff peaks form.

Add the instant vanilla pudding mix and beat until thoroughly combined.

Spread the cream mixture evenly over the bottom half of the cake.

Carefully place the top half of the cake over the cream filling.

Serve immediately or refrigerate until ready to serve.