Honey Bun Cake Recipe

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Honey Bun Cake Recipe :-Please accept my apologies if I have been overly preoccupied with Divas Can Cook as of late. My many years of self-taught herbal learning have led me to the conclusion that I want to take my herbal education to the next level, and I have been embarking on the accelerated path to becoming a licensed herbalist.

I’ve been immersed in classes, tinctures, and decoctions for quite some time now! More on that in a moment.With all of my other responsibilities, I am finally able to find a balance between going back to school and everything else I have to do. Because of this, I will be able to resume updating my blog with new content. Hooray!

Ingredients :

YELLOW CAKE

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter (2 sticks), room temperature
1½ cups granulated sugar
2 eggs, room temperature
2 egg yolks, room temperature
2 teaspoons vanilla extract
1 cup buttermilk

CINNAMON SUGAR LAYER

2/3 cup light brown sugar, packed
2 tablespoons granulated sugar
1 tablespoon cinnamon

VANILLA HONEY GLAZE

2 cups powdered sugar sifted
2 tablespoons butter, melted
1 teaspoon light colored honey
1 teaspoon vanilla extract
3-4 tablespoons milk
salt, pinch

Instructions :

Preheat the oven to 325 degrees Fahrenheit. Set aside a glass baking dish measuring 9 inches by 13 inches and grease it with shortening or cooking spray.
The flour, baking powder, baking soda, and salt should be mixed together in a medium basin using a whisk. Put aside for later.
With the help of an electric mixer, cream the butter and sugar together in a big basin. Until everything is incorporated, add the eggs and egg yolks one at a time. The vanilla extract should be mixed in.
When the batter is blended and frothy, mix the dry ingredients into the wet ingredients while alternating with the buttermilk. Do this on a low speed until the combination is complete. Put aside for later.

Put the cinnamon, brown sugar, and granulated sugar into a bowl and mix them together.
In a layer that is uniform, pour half of the cake batter into the pan that has been prepared.
Apply a coating of cinnamon sugar mixture that is half of the total amount in an even manner. (You are free to use less if you so choose)
Distribute the remaining cake batter on top of the cake using an offset spatula to ensure even coverage.
Scatter the remaining cinnamon mixture over the top of the dish.It is not necessary to use all of it; you only need to use enough to cover the top in an even manner. On average, I have a little bit of leftover.)
Repeatedly cut through the top layer with a knife in a spiral motion.

After the cake has been baked for thirty minutes, tent it gently with aluminum foil (make sure the foil does not come into contact with the batter), and continue baking it for another ten to twenty minutes, or until the center is set. If a toothpick is inserted into the middle of the cake, it should come out clean. Put the cake on a rack where it can cool.

Immediately begin the process of making the glaze by combining the powdered sugar, butter, honey, vanilla essence, and sufficient milk to create a glaze that is silky and pourable. Add a little bit of salt and stir it in.
Instantaneously pour it over the hot cake, and then spread it out in a gentle manner to create an even layer.
Take the cake out of the oven and let it cool for about twenty minutes so that the glaze can harden. After placing it in the freezer for a few minutes, I find that it is much simpler to cut this sticky cake into bars .

Notes :

After placing the cake in the refrigerator or freezer for a few minutes (or until the bottom of the pan is cool), I like to remove it from the refrigerator.
The glaze will be able to harden as a result of this, and the cinnamon layer will become more solid. Regardless of whether or not this is a rich and gooey cake, applying this tip makes it a great deal simpler to cut into squares.

FAQ ? :

Can I add sour cream to the yellow cake batter?

Buttermilk is already present in this cake, which means that it has sufficient moisture .While I have tried substituting buttermilk with a mixture of half sour cream and half whole milk in the past, and the result was satisfactory, I find that I like it with just normal buttermilk.

Can honeybun cake be frozen?

The answer is yes, honey bun cake can be frozen. Be sure to wrap it tightly and then place it in a container that can be stored in the freezer.