Description
Honey Bun Cake is a delightfully sweet and comforting dessert that mimics the flavors of a classic honey bun pastry in an easy-to-make, moist cake form. Featuring swirls of cinnamon and brown sugar, topped with a luscious honey glaze, this cake is perfect for breakfast, brunch, or an afternoon treat, bringing warm, cozy flavors to your home kitchen.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 2 large eggs
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- 1/2 cup brown sugar, packed
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter, melted
For the Honey Glaze:
- 1/2 cup powdered sugar, sifted
- 2 tablespoons honey
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish or line it with parchment paper for easy removal.
- Make the cake batter: In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined to keep the batter light.
- Create the cinnamon swirl: In a small bowl, combine the brown sugar and cinnamon. Stir in the melted butter until smooth.
- Layer the batter and swirl: Pour half of the cake batter evenly into the prepared pan. Sprinkle half of the cinnamon sugar mixture over the batter. Pour the remaining batter over the top and then sprinkle the rest of the cinnamon sugar mixture evenly across the surface. Use a knife or skewer to gently swirl the cinnamon sugar through the batter, creating a marbled effect.
- Bake the cake: Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Prepare the honey glaze: While the cake is baking, whisk together powdered sugar, honey, vanilla, and 1 tablespoon of milk in a small bowl. Add more milk gradually until the glaze reaches a smooth, pourable consistency.
- Glaze the cake: Once the cake has cooled for about 10 minutes, drizzle the honey glaze evenly over the top. Allow the glaze to set before slicing.
- Serve and enjoy: Cut into squares and serve warm or at room temperature for a comforting, sweet treat reminiscent of your favorite honey bun pastry.
Notes
- For a richer flavor, substitute buttermilk with plain yogurt or sour cream in equal amount.
- Ensure not to overmix the batter to keep the cake light and tender.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- Reheat individual slices briefly in the microwave for a fresh-baked feel.
- Can be made in a bundt pan for a more traditional cake shape; adjust baking time accordingly.
