Honey Jumble Sour Cream Cake

September 11, 2021

Honey Jumble Sour Cream Cake

Honey Jumble Sour Cream Cake (Created by Donna Hay)

Impress with this delectable honey jumble and sour cream cake! Inspired by the sweetness of honey, it tickles the tastebuds with a touch of sweet and a hint of sour.

INGREDIENTS

  • ⅓ CUP (115G) HONEY, PLUS EXTRA TO SERVE
  • ½ CUP (110G) CASTER (SUPERFINE) SUGAR
  • 125G UNSALTED BUTTER, CHOPPED
  • 2 TEASPOONS VANILLA EXTRACT
  • 1 TEASPOON BICARBONATE OF (BAKING) SODA
  • 3 EGGS
  • 3¼ CUPS (485G) PLAIN (ALL-PURPOSE) FLOUR, PLUS EXTRA FOR DUSTING

SOUR CREAM ICING

  • 500G CREAM CHEESE, CHOPPED AND SOFTENED
  • 500G SOUR CREAM
  • 1 CUP (160G) ICING (CONFECTIONER’S) SUGAR, SIFTED
  • 1 TABLESPOON HONEY

 

METHOD

  1. Preheat oven to 180°C (350°F). Line a lightly greased 9cm x 24cm loaf tin with non-stick baking paper and set aside. 
  2. Place the honey, sugar, butter and vanilla in a medium saucepan over medium heat. Cook for 5–6 minutes or until sugar has dissolved and the mixture has reduced slightly. Remove from heat and set aside for 5 minutes to cool slightly. Add the bicarbonate of soda and whisk to combine. 
  3. Place the eggs in a jug and whisk well. Gradually add the eggs to the honey mixture, whisking constantly until well combined. Add the flour and stir to combine. 
  4. Divide the dough in half. Roll out each half between 2 sheets of lightly floured non-stick baking paper to a 3mm-thick 30cm x 40cm rectangle. Place on 2 large baking trays and cook for 10–12 minutes or until golden brown. Using the base of the loaf tin as a guide, cut six 9cm x 24cm rectangles from the baked dough. Allow to cool completely.
  5. Place the cream cheese, sour cream, icing sugar and honey in a large bowl. Using hand-held beaters, beat until well combined and thick. 
  6. Place 1 cup of the icing in the base of the tin and spread to an even layer. Top with 1 of the biscuits. Top with a further ¾ cup of the icing and spread evenly. Repeat with remaining biscuits and icing, ending on a biscuit layer. Refrigerate for 6 hours or until firm. Turn out onto a plate and remove the tin. Cut into slices and drizzle with extra honey to serve.  Serves 8–10.




    Leave a comment

    Comments will be approved before showing up.


    Also in Two Busy Bees Honey - Blog

    Honey-wood-smoked-salmon-with-quick-pickled-tomato
    Honey wood-smoked salmon with quick-pickled tomato

    December 06, 2021

    Honey wood-smoked salmon with quick-pickled tomato - An impressive and delicious way to cook and present salmon  Recipe and recipe image created by Donna Hay 

    View full article →

    Strawberry and Ricotta Muffins with Oat Crumble Topping
    Strawberry and Ricotta Muffins with Oat Crumble Topping

    December 04, 2021

    Strawberry and Ricotta Muffins with Oat Crumble Topping Delicious strawberry muffins with a hint of Creamed Honey infused with Red Berries. Recipe and recipe image created by Donna Hay 

    View full article →

    What are Sea Berries and why is the oil from them so good for your skin?
    What are Sea Berries and why is the oil from them so good for your skin?

    December 02, 2021

    Sea buckthorn oil (Sea Berry Oil) is the ultimate tissue healer. It is used externally to even skin tone and texture, as well as to improve skin issues and it reduces the signs of aging by reducing the appearance of wrinkles and boosting collagen production.

    View full article →

    Judge.me Review Medals

    Judge.me Gold Transparent Shop medal
    Judge.me Silver Monthly Record Shop medal
    Judge.me Bronze Authentic Shop medal
    Judge.me Top 5% Trending Shops medal