Description
This moist and buttery Honey Bun Cake is swirled with cinnamon sugar and topped with a sweet vanilla glaze. Inspired by the classic honey bun, this easy bundt cake is perfect for breakfast or dessert!
Ingredients
Scale
Cake:
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup milk
- 1/2 cup sour cream
- 1 cup granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Cinnamon Swirl:
- 1 cup packed brown sugar
- 2 tsp cinnamon
Glaze:
- 1 cup powdered sugar
- 1 tbsp milk (or evaporated milk/water)
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Grease and flour a bundt pan or spray with non-stick baking spray.
- In a large bowl, whisk together melted butter, milk, and sour cream. Add sugar, eggs, and vanilla extract.
- Whisk in flour, baking soda, baking powder, and salt until smooth. Set aside.
- In a small bowl, mix brown sugar and cinnamon.
- Pour ⅓ of the batter into the prepared bundt pan. Sprinkle with half of the cinnamon-sugar mixture. Repeat the layers, ending with the last portion of batter.
- Gently swirl the batter with a butter knife.
- Bake for 45-50 minutes, until a toothpick inserted in the center comes out clean.
- Let the cake cool for 15 minutes, then invert onto a cake plate.
- Make the glaze: Whisk together powdered sugar, milk, and vanilla extract. Drizzle over the cake while it’s still slightly warm.
- Slice and enjoy!
Notes
- Add nuts: Mix in ½ cup chopped pecans or walnuts for added crunch.
- Storage: Keep in an airtight container at room temperature for 3 days or refrigerate for up to 5 days.
- Warm it up: Heat a slice for 10 seconds in the microwave for a fresh-out-of-the-oven taste!
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 32 g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg