Sour Cream Honey Cake Recipes

SOUR CREAM HONEY BUN CAKE

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!

HONEY CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
• In a large bowl, combine sugar, honey, oil, eggs and orange zest. Beat in the flour mixture alternately with the orange juice, mixing just until incorporated. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

HONEY CAKE

Steps:

• Bring the honey to a boil and cool.
• Cream the butter and sugar, add the egg yolks, one at a time.
• Beat until fluffy, then beat in the honey.
• Sift flour with dry ingredients, add in alternately with sour cream, and stir in nuts.
• Beat egg whites until stiff and fold into batter.
• Bake in a tube pan (or a cookie sheet) at 325F (163C) until done, about 50-55 minutes.
• Lower heat to 300F (150C) in final stages of baking to prevent honey from burning.

SOUR CREAM HONEY CAKE

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.