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Solera Bundt® Pan

Solera Bundt® Pan

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Cinnamon Swirl Bundt with Honey Caramel Glaze

3.5 based on 2 reviews

PREP: 40 MINUTES

COOK: 40 MINUTES

SERVINGS: 6 - 8 SERVINGS

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Ingredients

  • Streusel:
  • ¼ cup flour
  • ¼ cup brown sugar, firmly packed
  • 1tsp cinnamon
  • 2 Tbsp butter, room temperature
  • ¼ cup chopped pecans
  • Cake:
  • 1 cup flour
  • ¼ tsp baking soda
  • ½ c. butter, softened
  • 1½ cup sugar
  • ½ cup sour cream
  • 2 eggs
  • 1 tsp vanilla
  • ¼ cup milk
  • Honey Caramel Glaze:
  • ½ cup brown sugar
  • ¼ cup butter
  • 2 Tbsp heavy cream
  • 2 Tbsp honey

Directions

Preheat oven to 350 degrees. Prepare pan with baking spray or butter and flour.
For streusel, cut butter into small pieces and add flour, brown sugar, cinnamon and pecans in a bowl. Mix until combined. Set aside.

For cake, combine flour and baking soda in a small bowl; set aside. With paddle on mixer, cream butter and sugar until fluffy. Mix in sour cream. Add eggs one at a time, combining in between. Mix in vanilla. Add flour mixture and milk. After completely combined, pour half of batter in prepared pan. Sprinkle streusel mixture and add the remainder of batter. Drag knife through batter to make swirl. Tap gently on counter to release air bubbles. Bake for about 40 minutes or until done. Cake is done when toothpick in center of cake comes out clean. Cool for 10 minutes and invert onto a cooling rack. Let cake cool completely while making glaze.

To prepare honey caramel glaze, place ingredients in small saucepan. Heat on medium, stirring constantly, until boiling. Continue to boil and stir for 2 minutes. Cool to desired consistency.

Read Recipe Reviews

    I should have known this was going to be a mistake when I read it calls for 1 cup of flour and 1 1/2 cups of sugar. The cake was very small, I made it in 10 cup anniversary bundt pan. It is delicious but small and I had trouble getting it out of the pan.

    Our family loved this cake. My 3-year-old daughter helped make the cake. The cake batter is simple and delicious, while the streusel had the perfect balance of sugar and cinnamon. The honey glaze was also great, but the quantity could be pared back, depending on your taste. I ended up with over 1/4 cup extra glaze after generously topping the cake.

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Product Used In This Recipe

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Solera Bundt® Pan

Solera Bundt® Pan

SEE PRODUCT