Yield: 14 Slices
Honey Bun Cake
This honey bun cake is the bundt cake version of a sweet honeybun! Moist cinnamon swirled cake is covered in a vanilla glaze for a dessert (or breakfast!) you'll absolutely adore.
Ingredients
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup milk
- ½ cup sour cream
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup packed brown sugar
- 2 teaspoons cinnamon
Glaze:
- 1 cup powdered sugar
- 1 tablespoon milk, or evaporated milk or water
- 2 teaspoons vanilla extract
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Instructions
- Preheat oven to 350°F. Grease & flour a bundt pan or spray with Baker’s Joy. Set aside.
- In a large bowl, whisk together melted butter, water and sour cream. Add sugar, eggs and vanilla extract. Whisk in flour, baking soda, baking powder and salt. Set aside.
- In a small bowl, mix together brown sugar and cinnamon.
- Pour a third of the cake batter into the prepared baking pan. Sprinkle half of the brown sugar-cinnamon mixture over the batter. Pour another third of the cake batter on top of the brown sugar-cinnamon mixture. Sprinkle with the remaining brown sugar-cinnamon mixture. Pour the remaining batter on top and gently swirl the batter a few times with a butter knife.
- Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Let cake cool for 15 minutes, and then invert onto a cake plate.
- Whisk together powdered sugar, milk and vanilla extract to create glaze. Pour on top of cake while cake is still a little warm. Slice and serve!
Notes
Storage: To store your honey bun cake, allow it to cool completely, and then store it in an airtight container for up to 5 days. Allow to come to room temperature before serving again. If you want to store your cake at room temperature instead, swap out the milk for evaporated milk – or even water – in the glaze.
Room Temperature Ingredients: For the smoothest, easiest mixing, allow your eggs, milk, and sour cream to come to room temperature before using them. Room temperature ingredients can help make a softer, moister cake.
Check for Doneness: Keep a close eye on the cake while it’s baking. Start checking for doneness around 45 minutes, but it may need up to 50 minutes depending on your oven.
Glaze While Warm: For a smooth and even glaze, apply it while the cake is still slightly warm. This allows the glaze to spread a little and soak into the cake.
Nutrition
Serving: 1, Calories: 420kcal, Carbohydrates: 87g, Protein: 5g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Cholesterol: 59mg, Sodium: 364mg, Fiber: 1g, Sugar: 62g