Honey Bun Pound Cake

Honey Bun Pound Cake

Ingredients:

For the cake:

2 ½ cups all-purpose flour

2 ½ tsp baking powder

½ tsp salt

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

1 tsp vanilla extract

1 cup whole milk

For the cinnamon swirl:

1 cup brown sugar (packed)

2 tbsp ground cinnamon

3 tbsp unsalted butter, melted

For the glaze (optional):

1 cup powdered sugar

2-3 tbsp milk or cream

1 tsp vanilla extract

Drizzle of honey

Instructions:

Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan.

Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Cream butter and sugar: In a large bowl, beat softened butter and granulated sugar until light and fluffy (about 3-4 minutes).

Add eggs and vanilla: Beat in eggs one at a time, ensuring each is well incorporated. Then add vanilla extract.

Alternate adding dry ingredients and milk: Add the flour mixture in three parts, alternating with the milk (start and end with flour). Mix until just combined; don’t overmix.

Prepare cinnamon swirl: In a small bowl, combine brown sugar, cinnamon, and melted butter.

Layer the cake and cinnamon swirl: Pour about half of the cake batter into the prepared pan. Spoon half of the cinnamon swirl mixture on top and gently swirl it using a knife or skewer. Pour remaining batter over, then add the remaining cinnamon swirl mixture and swirl again.

Bake for 65-75 minutes or until a toothpick inserted in the center comes out clean.

Cool: Let the cake cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely.

Make the glaze (optional): Whisk powdered sugar, milk, vanilla, and honey until smooth. Drizzle over cooled cake.

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