Honey Bun Cake from Scratch

Recipe View Preheat oven to 325°F (165°C). (5 minutes)

Recipe View Thoroughly grease a fluted tube pan (such as a Bundt pan) with 2 tablespoons of the softened butter. Add 1/4 cup of granulated sugar to the pan; gently shake and rotate until the sides are evenly coated. This creates a delightful caramelized crust. (5 minutes)

Recipe View In a large bowl, cream together the remaining 2/3 cup softened butter and 1 3/4 cups granulated sugar using an electric mixer until light and fluffy. (5 minutes)

Recipe View Add the eggs one at a time, beating well after each addition to ensure a smooth and emulsified batter. Stir in the vanilla extract. (3 minutes)

Recipe View In a separate medium bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening agents and seasoning. (2 minutes)

Recipe View Gradually add the flour mixture to the butter mixture, alternating with the sour cream, beginning and ending with the flour mixture. Beat well after each addition until just combined. Be careful not to overmix, as this can result in a tough cake. (8 minutes)

Recipe View In a small bowl, combine the brown sugar and cinnamon. (1 minute)

Recipe View Pour 1/3 of the batter into the prepared Bundt pan. Sprinkle 1/2 of the brown sugar-cinnamon mixture evenly over the batter. Repeat with another 1/3 of the batter and the remaining brown sugar-cinnamon mixture. Top with the remaining batter. Gently swirl the batter with a butter knife to create a marbled effect. (10 minutes)

Recipe View Bake in the preheated oven for approximately 1 hour, or until a toothpick inserted into the center comes out clean. (60 minutes)

Recipe View Let the cake cool in the pan for 5 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking and allows it to retain its shape. (5 minutes)