Hunty Bun Poundcake

Updated: Oct 12

This is my take on an awesome Mississippi bakers honey bun cake, Jaffry K. Ward. Mr. sure can cook and bake, I watch him on Tic Toc @jaffryk.ward. I skipped a few steps, cut an ingredient and lowered the temp, but my family ate the whole cake in 2 days and they are some picky folks, so I hope you'll try it yourself. Below is a video of me making it. Thanks for the inspo Jaff! Pro Tip: Scrape your mixing bowl a few times through out the process. It ensures a smooth batter and consistent cake. Enjoy!


Ingredients:

3 1/3 cups All-Purpose Flour

1 teaspoon of dry nonfat milk (optional)

1 tablespoon corn starch

3 Cups Sugar

3 Sticks of Butter (salted) room temperature

1/2 Tsp Baking Powder

6 Large Eggs (room temperature)

1 cup of Sour Cream (room temperature)

2 teaspoons. Vanilla extract


Cinnamon Filling:

1 Cup of Dark Brown Sugar

2 tablespoons of cinnamon

3 Tablespoons of margarine (melted)


Glaze:

2 1/2 cups confectioners' sugar

1/4 cup cow, soy or coconut milk

1/4 cup light corn syrup



Instructions:

Preheat your oven to 315 Fahrenheit. Grease a large bundt pan.

In a bowl combine flour, dry milk, and corn starch, and baking powder.

Next using a stand or hand mixer mix the sugar and butter until the mix turns a white color roughly about 6 minutes.

In a small bowl combine eggs, sour cream and vanilla with a light whisking, just busting the eggs up, about 30 seconds

With your mixer on low, add your egg mixture in 4 additions and mix until well combined.

Next, add half of your dry mix and mix for 2 minutes on medium-high. Then add the remaining flour and mix on high for 1 minute only. Scrap down your bowl to make sure everything is combined.


Add the cake batter to your pan. In a separate bowl combine the melted butter, brown sugar, and cinnamon together and mix well. Then add the cinnamon mix on half of the cake batter and use a butter knife stick all the way inside the batter and swirl it around to your liking staying away from the pan wall or edges

Place in the oven and bake for 1 hour and 30 minutes. After that time check with a tooth pick or skewer on side of the cake where no cinnamon filling is on, it should come out clean.


Next make your glaze by combining the confectioner’s sugar, milk, and corn syrup in a bowl.


Take the cake out of the oven let it cool for 15 minutes. Flip the cake out carefully on a wire rack. While the cake is still warm pour your glaze on the cake. Let your glaze set and continue to cool for an additional 15 minutes. Enjoy!




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