Some people think of honey cake as something to bake once a year, just for Rosh Hashanah. But the flavor of honey is excellent in cakes, and this one has the most amazing, dense, and moist texture that it’s important to let go of this notion and put this delicious and easy cake into your regular rotation of family favorites.
Honey Sour Cream Pound Cake
- Cooking and Prep: 1.5 h
- Serves: 12
Prepare the Cake
Preheat oven to 325 degrees Fahrenheit. Grease and flour a standard (12-cup) bundt pan well; set aside.
In the bowl of an electric mixer, on medium speed, combine oil and sugars; beat until smooth.
Add eggs, one at a time, beating well to combine after each addition. Add vanilla, cinnamon, baking powder, and salt. Beat to combine.
Add honey and sour cream, beating well until incorporated. (It may still have visible flecks of sour cream.)
Reduce mixer speed to low; add flour, half at a time, beating to incorporate after each addition. Do not overmix.
Pour batter into prepared pan; bake for about one hour, until a tester inserted into the center comes out clean. Allow cake to cool for 10–15 minutes before removing from pan.
Set aside to cool fully before glazing, if desired (see Note).
This cake freezes well when stored airtight. Wrap cake in foil and then seal it in a zip-top bag. It’s best to freeze it without the glaze; add glaze just before serving.
This cake is great without a glaze, but a glaze really takes it over the top. I like to use my Citrus Glaze, Cinnamon Spice Glaze, or Honey Glaze.
For a different flavor, substitute 1 cup pure maple syrup or molasses for the honey. If using molasses, add a teaspoon of ground ginger, which complements the molasses well.
Reproduced from Something Sweet by Miriam Pascal with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.