A sweet and tangy twist on the classic honeybun cake, featuring fresh or frozen strawberries for a burst of fruity flavor. Perfect for breakfast, brunch, or dessert!
Ingredients:
- For the Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped fresh or frozen strawberries (thawed and drained if frozen)
- For the Honey-Cinnamon Swirl:
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup honey
- 1/2 cup packed brown sugar
- 2 tablespoons ground cinnamon
- For the Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
Instructions:
- Prepare the Cake Batter:
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, and salt.
- In a separate bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Whisk until well blended.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the chopped strawberries.
- Make the Honey-Cinnamon Swirl:
- In a small bowl, combine the melted butter, honey, brown sugar, and cinnamon. Mix well.
- Assemble the Cake:
- Pour half of the cake batter into the prepared baking pan.
- Drizzle half of the honey-cinnamon swirl evenly over the batter.
- Pour the remaining cake batter over the swirl layer.
- Drizzle the rest of the honey-cinnamon swirl over the top of the cake batter.
- Bake:
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan.
- Prepare the Glaze (Optional):
- In a small bowl, whisk together the powdered sugar, milk or cream, and vanilla extract until smooth. Add more milk or cream as needed to reach desired consistency.
- Drizzle the glaze over the cooled cake.
- Serve:
- Cut the cake into squares and serve.
Tips and Variations:
- For a more intense strawberry flavor, you can use strawberry extract in the cake batter.
- If using frozen strawberries, make sure to thaw and drain them well to prevent the cake from becoming soggy.
- For a crunchier top, you can add chopped nuts, like pecans or walnuts, to the honey cinnamon swirl.
- For a richer glaze, heavy cream can be used instead of milk.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
- If you would like to make this into muffins, line a muffin tin with liners and fill each liner about 2/3rds full. Bake for approximately 20-25 minutes.
Enjoy your delicious Strawberry Honeybun Cake!