Buttery Honey Cake

Buttery Honey Cake


95 people made this

About this recipe: Once you make this deliciously moist cake, it will become a firm favourite. It's flavoured with vanilla, butter and cinnamon. Great for afternoon tea or elevenses.


Makes: 1 23cm tube cake

  • 310g plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 225g butter, softened
  • 400g caster sugar, divided
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 250ml soured cream
  • 2 teaspoons ground cinnamon
  • 200g caster sugar

Prep:10min  ›  Cook:1hr  ›  Extra time:2hr cooling  ›  Ready in:3hr10min 

  1. Preheat oven to 170 C / Gas 3. Grease and flour a 23cm tube cake tin. Sieve together the flour, baking powder, bicarbonate of soda and salt. Set aside.
  2. In a large bowl, cream together the butter and 400g sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the soured cream; beat well. Spread half of the batter into the prepared tin. Mix together the cinnamon and 200g sugar. Sprinkle most of it over the batter in the tin. Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top.
  3. Bake in the preheated oven for 60 to 70 minutes or until a skewer inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.

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