Description
This Honey Bun Pound Cake combines the nostalgic swirl of a cinnamon honey bun with the rich, buttery crumb of a classic pound cake — all topped with a sweet vanilla glaze.
Ingredients
- All-Purpose Flour: 3 cups
- Granulated Sugar: 2 cups
- Unsalted Butter: 1 cup (softened)
- Sour Cream: 1 cup
- Eggs: 4 large
- Vanilla Extract: 2 teaspoons
- Baking Powder: 1 teaspoon
- Salt: ½ teaspoon
- Brown Sugar: ⅓ cup
- Ground Cinnamon: 1½ teaspoons
- Powdered Sugar: 1 cup
- Milk: 2 tablespoons
- Vanilla Extract (for glaze): ½ teaspoon
Instructions
- Preheat Your Equipment: Preheat oven to 325°F (165°C). Grease and flour a 10-cup bundt or loaf pan.
- Combine Ingredients: Beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in sour cream and vanilla.
- Prepare Your Cooking Vessel: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to wet mixture, mixing just until combined.
- Assemble the Dish: Mix brown sugar and cinnamon in a small bowl. Pour half the batter into the pan, sprinkle with cinnamon sugar, top with remaining batter, and gently swirl with a knife.
- Cook to Perfection: Bake for 55–65 minutes or until a toothpick comes out clean. Cool in pan 15 minutes, then invert onto wire rack.
- Finishing Touches: Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over the warm cake.
- Serve and Enjoy: Slice once cooled and enjoy with coffee or tea.
Notes
- Let butter and eggs come to room temperature for best texture.
- Don’t overmix the batter once flour is added.
- Double the cinnamon swirl for extra spice flavor.
- Store covered at room temp for 3–4 days, or refrigerate up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
Keywords: honey bun cake, cinnamon swirl pound cake, glazed pound cake, southern dessert, nostalgic bakes, brunch cake, easy bundt cake