Sour Cream Honey Cake Food
SOUR CREAM HONEY BUN CAKE
Fingerlickin' Good! Very easy and yummy! I got this from 'The Cake Mix Doctor' recipe book that used cake mixes as the base and you just added other ingredients to make something great!
Provided by byZula
Categories Dessert
Time 55m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 11
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 COFFEE CAKE
Provided by Trisha Yearwood
Categories dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 14
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube or Bundt pan.
- Use an electric mixer to cream the granulated sugar and butter together until fluffy. Add the eggs one at a time, beating well after each addition. Sift together the flour, baking powder and salt. Add the flour to the butter mixture in thirds, alternating each addition of flour with the addition of half the sour cream. Stir in the vanilla.
- For the streusel: In a separate bowl, combine the pecans, brown sugar and cinnamon.
- Pour one-third of the batter into the prepared pan. Sprinkle with half the streusel mixture. Pour another third of the batter into the pan and sprinkle with the remaining streusel mixture. Scrape the remaining batter into the pan and make smooth the top. Bake until a toothpick can be inserted in the center and comes out clean, about 1 hour. Allow the cake to cool in the pan for 10 minutes. Remove the cake from the pan and cool on a wire rack.
- For the glaze: When the cake is completely cooked, stir the confectioners' sugar, milk and vanilla extract together in a small bowl until smooth. Add more milk if the mixture is too thick. Drizzle over the cooled cake.
SOUR CREAM COFFEE CAKE
Provided by Ina Garten
Categories dessert
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
- For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
- Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
- Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.
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- Make the cake In a medium bowl, mix the 1 pound of strawberries with 1/4 cup of the sugar. Cover and refrigerate overnight. Strain the berries through a fine-mesh sieve set over a small bowl. Reserve the syrup for serving. In a food processor, pulse the macerated strawberries until finely chopped.
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- Meanwhile, make the toppings In a small saucepan, bring the honey, butter and 1/4 cup of water to a boil over moderate heat, stirring until the honey is dissolved, about 3 minutes. Using a wooden skewer, gently poke holes all over the cake. Slowly pour the honey syrup over the top, letting it get absorbed before adding more. Let the cake cool completely.
- In a stand mixer fitted with the whisk, beat the heavy cream and sour cream until soft peaks form. Slice the cake and serve with the sour whipped cream, reserved strawberry syrup and more fresh strawberries.
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