Description
A nostalgic, buttery cake swirled with cinnamon and brown sugar, topped with a sweet vanilla glaze—this Honey Bun Pound Cake is the ultimate comfort dessert.
Ingredients
Scale
- 1 cup Unsalted Butter, softened
- 2 cups Granulated Sugar
- 4 Large Eggs
- 1 cup Sour Cream
- 3 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 2 teaspoons Vanilla Extract
- 1 tablespoon Ground Cinnamon (for swirl)
- 1/2 cup Brown Sugar (for swirl)
- 1 cup Powdered Sugar (for glaze)
- 2 tablespoons Milk (for glaze)
- 1/2 teaspoon Vanilla Extract (for glaze)
Instructions
- Preheat Your Equipment: Preheat oven to 350°F (175°C) and grease/flour a bundt pan.
- Combine Ingredients: Cream butter and granulated sugar. Beat in eggs, then add sour cream and vanilla. In a separate bowl, whisk flour, baking powder, and salt. Gradually add to wet mix.
- Prepare Your Cooking Vessel: Combine brown sugar and cinnamon in a small bowl. Pour half the batter into the pan, then sprinkle the cinnamon mix. Top with remaining batter.
- Assemble the Dish: Lightly swirl the cinnamon layer using a knife.
- Cook to Perfection: Bake for 55–65 minutes. Cool 10 minutes in the pan, then invert onto a rack.
- Finishing Touches: Mix glaze ingredients and drizzle over cooled cake.
- Serve and Enjoy: Slice and enjoy with coffee or ice cream.
Notes
- Room temperature ingredients blend better and yield a smoother batter.
- Don’t overmix once dry ingredients are added.
- Cool completely before glazing for best results.
- To prevent sticking, grease bundt pan thoroughly.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 31g
- Sodium: 170mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg