Best Honeys Butter Cake Recipes

HONEY'S BUTTER CAKE

Honey's Butter Cake image

Here is a recipe for a yummy butter coffee cake that uses sour cream and lots of cinnamon sugar. Don't be shy with the cinnamon, although some people prefer using 1/2 the amount. It is a matter of personal taste. I got this recipe from allrecipes.com and just made it this morning. I wanted to share it here on 'zaar.

Provided by BirdyBaker

Categories Breads

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup sour cream
2 teaspoons ground cinnamon
1 cup white sugar

Steps:

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.

Nutrition Facts : Calories 485.5, Fat 20.9, SaturatedFat 12.7, Cholesterol 102, Sodium 316.9, Carbohydrate 71.2, Fiber 0.9, Sugar 50.2, Protein 5

HONEY BUTTER CAKE

Honey Butter Cake image

I came up with this out of a desire to bake something a little bit different to the cakes I'm accustomed to. The honey gives the cake a fantastic flavour, and smells divine as it bakes.

Provided by Nikkei

Categories Dessert

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 7

Ingredients

3/4 cup butter
1/4 cup brown sugar
3/4 cup honey
1 teaspoon vanilla bean paste
2 eggs, lightly beaten
1 1/2 cups self raising flour
1/3 cup reduced-fat milk

Steps:

Preheat the oven to 170 degrees Celsius. Grease and flour a 23 cm round pan.
Cream the butter and sugar. Add the honey and beat until light and fluffy.
Add the vanilla and eggs and beat well to combine.
Add half the flour and mix well.
Add the milk, mixing thoroughly, followed by the remaining flour. Mix until smooth.
Place in the prepared pan and bake 15 minutes. Reduce the temperature to 160 degrees and bake until golden brown. The sides of the cake will pull away from the pan when ready. If the cake browns too much before the sides pull away, reduce the temperature to 150 and continue baking.
Serve with honey frosting or whipped cream.

Nutrition Facts : Calories 306.9, Fat 15.1, SaturatedFat 9.2, Cholesterol 74.5, Sodium 142.5, Carbohydrate 41.1, Fiber 0.6, Sugar 26.7, Protein 3.7

MILK AND HONEY CAKE

Milk and Honey Cake image

The flavor of this ultrabuttery layer cake, adapted from Odette Williams's "Simple Cake" (Ten Speed Press, 2019), can be as mild or pronounced as you like, depending on the variety of honey you use. Clover honey will give you something gentle and mellow, while more assertive buckwheat or chestnut honey have more depth. You can serve the cake plain, with dollops of the whipped cream on the side, for a casual gathering, or frost and fill it, adding berries or other fruit, for a more celebratory affair. It makes an excellent birthday cake.

Provided by Melissa Clark

Categories cakes, dessert

Time 1h15m

Yield 10 to 12 servings

Number Of Ingredients 12

Ingredients

12 tablespoons/170 grams unsalted butter (1 1/2 sticks), at room temperature, plus more for greasing
2 1/4 cups/290 grams all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
3 large eggs, at room temperature
1 cup/240 milliliters buttermilk (shake carton before measuring)
3/4 cup/180 milliliters honey, plus more for whipped cream and serving
1/2 teaspoon vanilla extract
3/4 cup/150 grams granulated sugar
1 cup/240 milliliters heavy cream
Fresh berries, for serving (optional)

Steps:

Heat oven to 350 degrees. Grease two 8-inch round cake pans, line the bottoms with parchment paper and grease the parchment.
Sift flour, baking powder, baking soda and salt into a large bowl.
In a small bowl, beat eggs until smooth.
In a medium bowl, stir together buttermilk, honey and vanilla.
Using an electric mixer fitted with the paddle attachment, beat butter on medium speed to break it up, then gradually beat in sugar, continuing to beat until very light and fluffy, 2 to 3 minutes.
With the mixer on medium speed, add eggs, 1 tablespoon at a time. If the mixture looks curdled at any point, add 1 tablespoon of the flour mixture to bind it back together.
Reduce mixer to low and mix in a third of the flour mixture. Scrape down sides of bowl with a rubber spatula, then mix in half the buttermilk mixture. Mix in another third of the flour mixture, scraping down sides of bowl, then mix in remaining buttermilk mixture followed by remaining flour. Scrape down bowl.
Scrape batter evenly into prepared pans and smooth tops with a spatula. Bake until the cake springs back when lightly pressed, and a toothpick inserted into center of the cake comes out clean, 30 to 40 minutes.
Transfer to a wire rack to cool for 10 minutes. Run an offset spatula or butter knife around edges of pan to loosen cakes, then unmold onto the rack, remove parchment and allow to cool completely.
Just before serving, whip the cream with a drizzle or two of honey, to taste (up to 2 tablespoons if you like it sweet). Frost the top of one cake, top with the remaining cake then frost the top of the stacked cake. Drizzle with additional honey and garnish with berries, if you like.