Honey Bun Pound Cake is a delightful dessert that combines the richness of pound cake with the sweet flavor of honey and cinnamon. This cake is perfect for any occasion, whether you want to treat yourself or impress guests at a gathering. With its moist texture and delightful aroma, it’s easy to see why this cake is a favorite among many.
Why Make This Recipe
This recipe for Honey Bun Pound Cake is not only delicious but also easy to make. It uses simple ingredients that you may already have in your kitchen. With a short baking time and straightforward steps, you can whip this cake up quickly. The taste of sweet honey and cinnamon will fill your home, making it a wonderful treat for family and friends.
How to Make Honey Bun Pound Cake
Making Honey Bun Pound Cake is simple! Follow the steps below to create this tasty dessert.
Ingredients:
- 3 cups cake flour, sifted
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup brown sugar
Directions:
- Preheat your oven to 350°F (175°C) and grease a bundt or loaf pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add in the eggs one at a time, mixing well after each addition.
- In a separate bowl, mix together the cake flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the creamed mixture alternately with the sour cream, starting and ending with the flour mixture. Mix until just combined.
- Pour half of the batter into the prepared pan. Sprinkle some brown sugar on top then add the remaining batter.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Let it cool in the pan for a few minutes before transferring to a wire rack. Enjoy!
How to Serve Honey Bun Pound Cake
This cake is best served warm or at room temperature. You can slice it and serve it plain, or top it with a dusting of powdered sugar. For an extra treat, serve it with a scoop of vanilla ice cream or a dollop of whipped cream.
How to Store Honey Bun Pound Cake
To store this delicious cake, wrap it tightly in plastic wrap or place it in an airtight container. It can stay at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. You can also freeze the cake for up to three months. Just be sure to wrap it well to prevent freezer burn.
Tips to Make Honey Bun Pound Cake
- Make sure your butter is at room temperature for easier mixing.
- Don’t overmix the batter; mix just until combined to keep the cake light and fluffy.
- For a deeper flavor, let the cake sit for a day before serving.
Variation
You can add nuts or chocolate chips to the batter for an added crunch or flavor. You might also try using different spices, like nutmeg, for a unique twist.
FAQs
Q1: Can I use all-purpose flour instead of cake flour?
A1: Yes, you can use all-purpose flour, but the texture will be different. Cake flour makes the cake lighter and more tender.
Q2: Can I make this cake ahead of time?
A2: Absolutely! This cake stores well and can be made a day or two in advance.
Q3: What can I top Honey Bun Pound Cake with?
A3: You can enjoy it plain, with powdered sugar, or with ice cream or whipped cream for a delicious treat!
Enjoy baking your Honey Bun Pound Cake!
Honey Bun Pound Cake
Ingredients
Main ingredients
- 3 cups cake flour, sifted
- 1.5 cups granulated sugar
- 1 cup unsalted butter, softened Make sure it’s room temperature
- 4 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
Baking essentials
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 cup brown sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a bundt or loaf pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add in the eggs one at a time, mixing well after each addition.
- In a separate bowl, mix together the cake flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the creamed mixture alternately with the sour cream, starting and ending with the flour mixture. Mix until just combined.
Baking
- Pour half of the batter into the prepared pan.
- Sprinkle some brown sugar on top then add the remaining batter.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Let it cool in the pan for a few minutes before transferring to a wire rack.
- Enjoy!
