Best Sour Cream Honey Cake Recipes

Sour Cream Honey Bun Cake image

Provided by byZula

Categories Dessert

Time 55m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 11

1 (18 ounce) package yellow cake mix
1 cup sour cream
3/4 cup vegetable oil
4 large eggs
1/3 cup honey
1/3 cup light brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup nuts, finely chopped
2 cups confectioners' sugar
1/3 cup milk
1 teaspoon vanilla extract

Steps:

Combine all the cake ingredients and set aside.
Thoroughly combine the filling ingredients.
Pour half of the cake mix batter into baking pan and top with the filling ingredients. Pour the rest of the cake batter on top.
(I like to split it further and do batter, filling, batter, filling and then batter. If I really want something sweet I drizzle a little honey on top before baking.).
Bake at 350 degrees F. for 38-40 minutes in a 13x9" greased baking pan or Bundt cake pan. Meanwhile prepare the sugar glaze.
Cool cake on wire rack. Make sure you have something under the rack to catch the glaze though.
While still warm, poke holes in the cake and pour the glaze over it.
Enjoy!

Nutrition Facts : Calories 803.6, Fat 40.7, SaturatedFat 8.7, Cholesterol 110.7, Sodium 544.5, Carbohydrate 105, Fiber 2, Sugar 79.1, Protein 8.4

SOUR CREAM HONEY CAKE image

Yield Serves 8 - 10 depending on size of slice

Number Of Ingredients 11

Sour Cream Honey Cake
2 cups all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon allspice
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup light brown sugar
1 cup honey
5 large eggs, separated
1 cup sour cream

Steps:

Preheat oven to 350̊ F. Spray a 9 x 9 x 2-inch square baking pan with nonstick cooking spray. In a medium bowl combine the flour, the cinnamon, the allspice, the baking soda and the salt. Whisk to blend and set aside. In a medium bowl cream the butter and the sugar until light and fluffy. Add the honey and the egg yolks. Mix until well blended, about 3 - 5 minutes. Add the flour mixture and the sour cream alternately. In a dry bowl, using dry, clean beaters beat the egg whites until stiff peaks form. Fold the egg whites into the honey mixture. Pour batter into the prepared pan and smooth the top. Bake until top is golden and a tester, inserted into the middle of the cake, comes out clean, about 40 - 50 minutes. Remove from oven and cool on rack for 20 minutes. Run a sharp knife around edges of the cake to loosen. Invert cake on rack and cool completely. Slice cooled cake into squares or bars. If desired, serve with vanilla ice cream.