Preheat your oven to 325°F (163°C). Grease and flour a 10-inch (25 cm) Bundt or tube pan.
Cream Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
Add Wet Ingredients:
Beat in the sour cream. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Mix Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Combine Wet and Dry:
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Layer the Cake:
Pour half of the batter into the prepared pan. In a small bowl, combine the brown sugar and cinnamon. Sprinkle the cinnamon-sugar mixture evenly over the batter in the pan. Drizzle the honey over the cinnamon-sugar layer. Pour the remaining batter on top, spreading it evenly.
Bake:
Bake in the preheated oven for 70-80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Prepare Glaze:
In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Glaze the Cake:
Once the cake is completely cooled, drizzle the glaze over the top, allowing it to drip down the sides.
Serve:
Slice and enjoy your delicious Honey Bun Pound Cake!
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.Ok