Strawberry Honeybun Cake
A delightful dessert that combines moist layers with the sweet, juicy brightness of strawberries and a hint of warm cinnamon, topped with a luscious icing.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 cup strawberries, diced Fresh strawberries are recommended.
Icing Ingredients
- 0.5 cups powdered sugar
- 2 tablespoons strawberry jam
- 1-2 tablespoons milk Adjust for icing consistency.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the milk and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, and cinnamon. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Fold in the diced strawberries.
Baking
- Pour half of the batter into the prepared pan, then sprinkle a mixture of cinnamon and sugar on top.
- Pour the remaining batter over it.
- Using a knife, swirl through the batter to create a marble effect.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Icing
- For the icing, mix the powdered sugar, strawberry jam, and enough milk to reach your desired consistency.
- Drizzle over the cooled cake before serving.
Notes
Enhance flavor by adding a splash more vanilla extract or a touch of almond extract. Serve warm for a cozy feel or chilled for a refreshing experience.