Glaze:
- 2 cups (240 g) powdered sugar
- ¼ cup (60 ml) milk
- 1 teaspoon vanilla extract
Instructions:
- Preheat Oven:
- 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!