Delicious Non-Vegan African Foods

Honey Bun Cake – Immaculate Bites

Honey Bun Cake A soft, light, buttery yellow cake drizzled with warm cinnamon swirls and a decadent vanilla glaze. Cinnamon rolls don’t have this deliciousness. Incredibly delicious comfort food for the holidays or anytime!

This honey bun cake recipe is as sweet as it looks. And what could be better than a cake-shaped cinnamon roll to warm up a cold winter day?

Most recipes call for boxed cake mixes, but I prefer to make them from scratch. If you’re short on time, use cake mix. I don’t judge 😉

Honey bun cake with warm cinnamon swirls and a drizzle of decadent vanilla glaze

Honey bun cake recipe from scratch

cake base is Simple used with pantry stapleIn addition to flour, eggs and sugar, sour cream is added to create a rich and moist cake.

Sprinkle the spices on the streusel layer. Most recipes only call for sugar and cinnamon, but I couldn’t help but add nutmeg, cloves, allspice and ginger.

recipe ingredients

What you need for this recipe
What you need for a cinnamon swirl
  1. dry ingredients – Flour and baking powder form the base for this divine comfort food dessert.
  2. wet ingredients – Butter, eggs, sour cream, vanilla extract and sugar (not technically wet 😉) bring decadence to honey buns.
  3. Streusel – Cake icing that combines holiday spices (cinnamon, nutmeg, cloves, allspice, ginger) with brown sugar.
  4. glaze – Powdered sugar, milk and vanilla make a nice finishing glaze.

How to make honey pancakes

Combine sugar and spice layers, cream butter and add remaining ingredients

make batter

  • making a streusel – Mix brown sugar, cinnamon and nutmeg well in a small bowl. set aside. (photo1)
  • cream – Cream the butter, sugar and oil in a mixing bowl until pale and fluffy, about 3 minutes. Then add the sour cream and beat for an additional minute. (Photo 2-3)
  • add eggs – Add eggs little by little, stirring well after each addition. (Photo 4)
  • add remaining ingredients – Sift the flour, salt and baking powder into the batter and add the vanilla extract. Scrape down the sides of the mixing bowl and stir until thoroughly combined. (Photos 5-6)
Layer the dough with sugar and spice mix, bake and glaze

assemble and bake

  • pour and spread – Pour half of the batter into a greased baking pan. Then sprinkle about 3/4 of the sugar mix over it. Then spread the remaining batter evenly over the sugar and cinnamon mixture. (Photo 7-9)
  • Sprinkle Add remaining cinnamon sugar mix over cake. Create swirls with a spoon if desired. (Photo 10)
  • bake – Bake at 325°F/163°C for approximately 40 minutes or until center tester comes clean. (Photo 11)
  • mix ・Mix powdered sugar, milk and vanilla to adjust the consistency. The glaze should be slightly thicker.
  • pour grace – Pour the glaze over the warm honey bun cake and allow the cake to cool completely before adding the glaze. (Photo 12)
  • serve – Slice and serve at or at room temperature.
Honey bun cake freshly baked in the oven

recipe variations

  1. icing swap – Besides vanilla glaze, why not try chocolate or strawberry glaze? These flavors also go well with honey pancakes. Use chocolate syrup, melted chocolate, or strawberry jam.my cream cheese frosting red velvet cake is also an excellent choice.
  2. fruity version – Top with berries or add fruit chunks to the dough. Peaches and apples are my favorite foods.
  3. nuts surprise – Chocolate chips and nuts add tons of flavor and texture to this easy honey bun cake.

tips and tricks

  1. Buttermilk can be substituted for sour cream in this recipe.
  2. If using box cake mix, do not follow package directions. Instead, combine butter, vegetable oil, eggs, sour cream, and vanilla thoroughly.
  3. Let the cake cool for 10 minutes before slicing. When the cake is cold and hard, you can cut it cleanly. It also has a nice thick texture. Hmmm!
  4. Or, if you have the patience, let the cake rest for at least 20 minutes before slicing to give it enough time to set.

Preparation and storage method

As with most cakes, you can make this honey bun a few days in advance and store it in the refrigerator.

Store the cake wrapped in plastic wrap or an airtight container to retain moisture.can keep fresh 4 days at room temperature, 6 days in the refrigeratorWhen 3 months in the freezer.

If frozen, thaw the cake in the refrigerator overnight and add the glaze when ready to serve.

Frequently Asked Questions

What is the icing on honey bread made from?

Basic glazes are powdered sugar, milk and vanilla. Most recipes use the classic glaze for simplicity, although some add honey for added stickiness.

What is Honey Buncake?

A honey bun is like a cross between a cinnamon roll and a donut. It was inspired by Honey Bun his cake made of yellow cake, topped with streusel and drizzled with a rich vanilla his glaze.

Why is it called honey bread?

Legend has it that they were invented decades ago and sold in drug stores in the 1920s. Originally topped with honey, this sweetheart has been commercialized to become an iconic Southern comfort food that can be found at nearly every convenience store and gas station.

Accompaniment to honey bun cake

Enjoy honey bun cake with cinnamon and spices

This deliciousness is perfect for the finale Yakitori, roasted potatoes and carrots,and greek salad. of course, chai tea latte It’s a comfortable drink.

More cake recipes worth trying

  1. pumpkin cake
  2. strawberry pork cake
  3. buttermilk pound cake
  4. cinnamon apple cake
  5. gingerbread cake

Conclusion

Our stunning cinnamon-spiked cake with vanilla glaze is the perfect addition to your holiday menu. Want more decadent cake recipes? Then sign up for our newsletter for the latest and greatest updates Get the.😍

see how to make

This blog post was originally published in November 2018 and has been updated with additional tips, new photos, and videos.

honey pancake

A soft, light, buttery yellow cake drizzled with warm cinnamon swirls and vanilla glaze. Cinnamon rolls don’t have this deliciousness. Incredibly delicious comfort food for the holidays or anytime!

instructions

honey pancake

  • Preheat oven to 160°C/325°F. Liberally coat a 13-by-9-inch skillet with cooking spray and set it aside.

  • Combine brown sugar, cinnamon and nutmeg in a small bowl. Mix well and set aside.

  • Cream the butter, oil, and sugar in a bowl, and beat until whitish, about 3 minutes. Add sour cream and mix for another minute.

  • Add the eggs one at a time, stirring the mixture well after each addition.

  • Sift flour, baking powder, and salt into the dough. Then add vanilla essence.

  • Stir well until everything is well mixed. Scrape down the sides of the mixing bowl while mixing.

  • Pour half into a buttered frying pan. Next, sprinkle the bread batter with about 3/4 of the sugar mix. Spread the remaining batter evenly over the sugar and cinnamon mixture.

  • Then sprinkle the remaining cinnamon and sugar mixture over the top of the cake.

  • Bake at 163°C for about 40 minutes with a tester inserted in the center until clean.

glaze

  • Mix powdered sugar, milk, and vanilla extract in a small bowl, then add a little more milk or sugar to adjust the consistency. The glaze should be relatively thick.

  • Pour the glaze over the warm honey bun cake or wait until it cools completely before adding the glaze.

  • Slice and serve at or at room temperature.

Tips and notes:

  1. Buttermilk can be substituted for sour cream in this recipe.
  2. If using box cake mix, do not follow package directions. Instead, combine butter, vegetable oil, eggs, sour cream, and vanilla thoroughly.
  3. Let the cake cool for 10 minutes before slicing. When the cake is cold and hard, you can cut it cleanly. It also has a nice thick texture. Hmmm!
  4. Or, if you have the patience, let the cake rest for at least 20 minutes before slicing to give it enough time to set.
  5. Keep in mind that nutritional information is approximate and can vary greatly depending on products used in recipes.

Nutrition Facts Table:

Serving: 1slice| | calorie: 489kcal (twenty four%)| | carbohydrates: 71g (twenty four%)| | protein: Fiveg (Ten%)| | obesity: twenty twog (34%)| | saturated fat: 8g (50%)| | Polyunsaturated fat: 3g| | Monounsaturated fat: 9g| | Trans fat: 0.4g| | cholesterol: 91mg (30%)| | sodium: 134mg (6%)| | potassium: 165mg (Five%)| | fiber: 1g (Four%)| | sugar: 53g (59%)| | Vitamin A: 420IU (8%)| | Vitamin C: 0.2mg| | calcium: 80mg (8%)| | iron: 2mg (11%)

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