Rating: 4.71 stars
7 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

I combined two recipes to get a homemade cake. Always get rave reviews when I make it. Drizzle vanilla glaze over the cake while warm.

Recipe Summary test

prep:
20 mins
cook:
1 hr
additional:
5 mins
total:
1 hr 25 mins
Servings:
12
Yield:
1 Bundt(R) cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • Grease a fluted tube pan (such as Bundt®) with 2 tablespoons butter. Add 1/4 cup sugar; shake pan gently until sides are evenly coated with sugar.

  • Combine remaining 2/3 cup butter and 1 3/4 cup sugar in a large bowl; beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

  • Mix flour, baking powder, and salt together in a bowl. Beat flour mixture into the butter mixture alternately with sour cream, beginning and ending with flour mixture and beating batter well after each addition.

  • Mix brown sugar and cinnamon together in a small bowl.

  • Pour 1/3 of the batter into the prepared pan. Sprinkle 1/2 of the brown sugar-cinnamon mixture over the batter. Repeat once more. Pour remaining batter on top. Swirl batter with a butter knife.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 5 minutes; invert onto a wire rack to cool completely.

Nutrition Facts

443 calories; protein 5.2g; carbohydrates 67.1g; fat 18g; cholesterol 87.5mg; sodium 314.4mg. Full Nutrition
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Reviews (8)

Most helpful positive review

Rating: 5 stars
04/13/2020
This cake is so delicious and super moist and I didn’t even use all sugar that was required!! Read More
7 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/07/2019
I’m an amateur when it comes to the kitchen...I followed this recipe as is and the cake was delicious...thanks for sharing this one! Read More
Rating: 5 stars
12/26/2019
Made this recipe for an office party and everyone loved it. Thanks for sharing this recipe they re begging me to Make another one. Read More
Rating: 5 stars
11/21/2021
This is a delicious cake that really does taste like a honey bun! I've actually made it twice now, and made some slight adjustments. I reduced the sugar in the cake to 1 1/2 cups and brown sugar in the filling to 3/4 cup. That gave it the perfect amount of sweetness for me. I also used oil and sugar to coat the pan instead of butter and sugar, as the butter and sugar stuck to the pan badly, whereas the oil and sugar did not. My cake also needed 67 minutes to bake through. Great recipe--thanks for sharing! Read More
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Rating: 5 stars
12/22/2020
Ok let me start by saying this is my first time attempting to make this cake and it came out perfectly. The only substitution I made was I used a 9x13 Pyrex glass baking dish instead of the Bundt pan. I searched for the glaze online and I personally don’t like the glaze but my husband said I should do it for the family at Christmas. Thank you for the recipe. Read More
Rating: 5 stars
04/13/2020
This cake is so delicious and super moist and I didn’t even use all sugar that was required!! Read More
Rating: 5 stars
12/01/2021
Very good cake recipe! I used real vanilla. I would not do the sugar and butter coating on the pan again because it stuck around the inside ring. I also could not swirl it before baking because my batter came out thick. It still came out very tasty and I will be making this again! Read More
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