Try this Honeybun Cake recipe, or contribute your own.
- 4 eggs
- 1 1/2 teaspoons baking powder
- 2 teaspoons vanilla
- 1/4 cup milk
- 1 teaspoon vanilla
- 1 teaspoon kosher salt
- 2 tablespoons butter melted
- 1 cup sour cream
- 2 teaspoons ground cinnamon
- cake
- 2 tablespoons honey
- glaze
- 1/2 teaspoons baking soda
- *spoon and sweep method: use a spoon to fill measu
- 3/4 cup butter room temperature
- 1 1/4 cups, packed imperial sugar light brown sugar
- 2 1/4 all-purpose flour*
- cinnamon sugar swirl
- 3/4 cup imperial sugar light brown sugar
- 2 cups imperial sugar powdered sugar shaker
- Carbohydrate 48.935200500418 g
- Cholesterol 95.2523750387594 mg
- Fat 33.2975827643564 g
- Fiber 0.76225749263554 g
- Protein 4.6263014999048 g
- Saturated Fat 19.6255540090657 g
- Serving Size 1 1 - 12 serving (182g)
- Sodium 554.622110071855 mg
- Sugar 48.1729430077825 g
- Trans Fat 2.21704805098439 g
- Calories 506 calories
Step-by-step
- Preheat oven to 350°F.
- Coat a 9 x 13-inch pan with nonstick spray and set aside.
- In bowl of a stand mixer fitted with paddle attachment beat butter and brown sugar for 2 minutes. Add in eggs, vanilla, salt, baking soda and baking powder and mix for an additional minute, scraping sides of bowl as necessary. Turn mixer to low and add in flour, mixing until just combined.
- Finally mix in sour cream on low speed until incorporated and smooth.
- Spread half of cake batter into prepared pan.
- In a medium bowl combine Cinnamon Sugar Swirl ingredients until mixed. Drop mixture by spoonful onto cake batter evenly.
- Spread remaining cake batter on top of cinnamon mixture.
- Bake cake for 30-35 minutes or until the center is set.
- When cake is done prepare glaze by whisking all ingredients together in a large bowl. Drizzle glaze on top of cake while it’s still warm. Allow glaze to set.
- Serve warm or at room temperature.
- Store airtight at room temperature for up to 3 days.
Bakers frequently pack flour directly into measuring cups instead of utilizing the spoon and sweep method. This packing error introduces too much dry weight into the batter, yielding a dense, heavy crumb instead of a tender structure. Fat content dictates moisture retention in this style of cake. Room temperature butter at seventy degrees Fahrenheit creams efficiently with imperial brown sugar, incorporating tiny air pockets that expand during the thirty-minute bake at 350 degrees Fahrenheit. Sour cream provides acid to activate the baking soda while adding milk fat that slows gluten development. Dairy substitutions alter this balance rapidly. Whole milk yogurt functions as a direct one-to-one replacement for sour cream, but low-fat yogurt reduces the final crumb tenderness significantly. Granulated white sugar cannot replace light brown sugar without losing the characteristic molasses flavor profile inherent to a honeybun. Spreading half the batter, dropping the cinnamon sugar mixture, and layering the remaining batter requires a gentle touch to avoid heavy streaks. Drizzling the powdered sugar glaze over the cake while it remains warm allows the liquid to partially absorb into the surface crust. Cooled storage requires an airtight container held at room temperature for up to three days. Strong black coffee or unsweetened iced tea balances the high sugar content of the glaze.
