-
-
My review
Honey's Butter Cake
DIANE TINDALL
"It's a good sour cream Bundt cake - I add cinnamon to give it a special taste."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 10 m servings 485 calsOriginal recipe yields 12 servings (1 - 9 inch Bundt pan)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch Bundt pan. Sift together the flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the sour cream; beat well. Spread half of the batter into the prepared pan. Mix together the cinnamon and 1 cup of sugar. Sprinkle most of it over the batter in the pan. Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top.
- Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 485 calories; 20.9 g fat; 71.2 g carbohydrates; 5 g protein; 96 mg cholesterol; 317 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 81100 Ratings
-
-
-
-
-
Most helpful positive review
7/27/2010
A Would-Be 5-Star Cake (I'll get to the why in a sec.) First, it's been suggested, but make sure you spend a lot of time creaming the *very* soft butter and the sugar. It's par for the course w...
Most helpful critical review
9/27/2010
The fact that the cinnamon-sugar mixture turned hard and crunchy is enough to call this recipe a failure in my opinion. The cake itself is beautiful (until you cut into it), moist and delicious ...
Most helpful
Most positive
Least positive
Newest
7/27/2010
A Would-Be 5-Star Cake (I'll get to the why in a sec.) First, it's been suggested, but make sure you spend a lot of time creaming the *very* soft butter and the sugar. It's par for the course w...
9/27/2010
The fact that the cinnamon-sugar mixture turned hard and crunchy is enough to call this recipe a failure in my opinion. The cake itself is beautiful (until you cut into it), moist and delicious ...
3/2/2003
This cake had really good texture and flavor. I baked mine in a 9x13 inch pan, and instead of layering the cinnamon sugar, I just sprinkled it on top and swirled it around with a knife. It too...
6/28/2003
I can't say enough about this cake! It is FANTASTIC! It is easy to make, it tastes incredible, and everyone LOVES it! I just use half the sugar cinnamon mixture for the middle though. EXCELL...
7/3/2000
This butter cake got a lot of praise from my boyfriend and his son. They just loved it but I think the recipe calls for too much sugar. I cut it down to about 2.5 cups and still think that's t...
2/3/2003
Mmmmoist and Deeelicious! I cut the 1 cup sugar layer in half and I didn't miss a thing! My husband ate half the cake by himself, and thats a big compliment because he usually restrains himself ...
1/21/2003
Very tasty. 3 cups is a lot of sugar, but it incorporated better than I expected. The streusel center also came out better than I thought - it looked a little alarming after I was DUMPING all ...
2/20/2009
Great Recipe! I had a piece of the cake this morning and it was so good. I made it last night and let it sit the night...really good. When i was making it i ended up running out of all-purpose f...
1/6/2003
Definitely a "honey" of a cake that we made for our little honey's 14th birthday celebration yesterday. It was not overly sweet and very moist which we served with coffee chip ice cream on the s...