Sour Cream Honey Cake Recipes

RUSSIAN HONEY CAKE

Steps:

• Pour honey into a deep saucepan over medium heat. Boil until a shade darker and caramel-like in aroma, about 10 minutes. Turn off heat and whisk in cold water.
• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone mat (such as Silpat®). Place a mixing bowl and a whisk in the refrigerator.
• Place a large metal bowl over the lowest heat setting on the stovetop. Add butter, sugar, 1/4 cup of the burnt honey, and regular wildflower honey. Let sit until butter melts, 5 to 7 minutes.
• Meanwhile, combine baking soda, salt, and cinnamon in a small bowl.
• Whisk butter mixture and let sit until very warm to the touch. Whisk in eggs. Keep mixture over low heat until it gets very warm again; whisk in baking soda mixture. Remove from heat. Sift in flour in 2 or 3 additions, stirring well after each, until batter is easily spreadable.
• Transfer about 1/2 cup batter onto the prepared baking sheet. Spread into an 8- or 9-inch circle using an offset spatula. Shake and tap the pan to knock out any air bubbles.
• Bake in the preheated oven until lightly browned, 6 to 7 minutes. Remove liner from the pan and let cake layer continue cooling until firm enough to remove, 6 to 7 minutes. Invert cake onto a round of parchment paper.
• Repeat until you have a total of 8 cake layers, letting each cool on an individual parchment round. Trim edges using a pizza wheel to ensure they are the same size; save scraps for crumb mixture.
• Spread remaining batter onto the lined baking sheet. Bake in the preheated oven until edges are dry, about 10 minutes. Remove from the oven and cut into small pieces; toss with reserved cake scraps.
• Return to the oven and continue to bake until browned, 7 to 10 minutes more. Let cool completely, 15 to 20 minutes. Transfer to a resealable bag and beat into fairly fine crumbs using a rolling pin. Set aside.
• Remove the bowl and whisk from the refrigerator. Pour in heavy cream. Whisk until soft peaks form. Add remaining burnt honey and sour cream; continue whisking until stiff peaks form.
• Place a cake layer on a parchment paper round on top of a pizza pan or serving plate. Spread a cup of frosting evenly on top, almost to the edge. Repeat with cake layers and frosting, pressing the layers in smooth-side down. Place last cake layer smooth-side up. Frost the top and sides of the cake. Cover with crumbs; clean any excess crumbs around base.
• Cover with plastic wrap and refrigerate at least 8 hours, to overnight. Transfer to a cake stand using 2 spatulas. Cut and serve.

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.

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 BUN CAKE I

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large mixing bowl, combine cake mix, oil, eggs and sour cream. Stir by hand approximately 50 strokes, or until most large lumps are gone. Pour half of the batter into an ungreased 9x13 inch glass baking dish. Combine the brown sugar and cinnamon, and sprinkle over the batter in the cake pan. Spoon the other half of the batter into the cake pan, covering the brown sugar and cinnamon. Twirl the cake with a butter knife or icing knife until it looks like a honey bun (or whatever design you want to make).
• Bake in preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost cake while it is still fairly hot. Serve warm.
• To Make the frosting: In a small bowl, whisk together the confectioner's sugar, milk and vanilla until smooth.