Ingredients:

  • ¾ cup Light Brown Sugar (for swirl)
  • tablespoons Ground Cinnamon (for swirl)
  • tablespoons softened Unsalted Butter (for swirl)
  • cups All-Purpose Flour
  • teaspoon Baking Powder
  • ½ teaspoon Salt
  • cup (2 sticks) softened Unsalted Butter (for batter)
  • ¾ cups Granulated Sugar
  • Large Eggs (room temperature)
  • teaspoons Vanilla Extract
  • cup Buttermilk (room temperature)
  • ½ cups Powdered Sugar (sifted, for glaze)
  • ¼ cup Honey (for glaze)
  • –3 tablespoons Milk or heavy cream (for glaze)
  • Pinch of Salt (for glaze)

Instructions:

  1. Preheat oven to 325°F (160°C). Thoroughly grease and flour a 10-cup Bundt Pan.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Prepare Swirl Filling: Cream softened butter, brown sugar, and cinnamon until well combined and slightly paste-like. Set aside.
  4. In a stand mixer, cream the softened butter and granulated sugar until pale and fluffy (about 5 minutes).
  5. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in vanilla extract.
  6. On low speed, alternate adding the dry ingredients and the buttermilk to the batter, beginning and ending with the dry ingredients (Dry, Wet, Dry, Wet, Dry). Mix only until just combined; do not overmix.
  7. Layer the Cake: Spoon about one-third of the batter into the prepared Bundt pan. Drop half of the cinnamon swirl mixture evenly over the batter. Gently dollop another third of the batter on top. Spread the remaining swirl mixture, then top with the final third of the batter.
  8. Bake for 60–75 minutes, or until a long skewer inserted near the centre comes out clean.
  9. Cool: Let the cake cool in the pan on a wire rack for 15 minutes. Invert onto the rack and allow to cool completely (about 30 minutes).
  10. Glaze: Whisk together powdered sugar, honey, milk/cream, and a pinch of salt until smooth. Drizzle generously over the completely cooled Honey Bun Pound Cake.