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

    harnessing-natures-sweetest-reward-how-beekeepers-are-cashing-in-on-honey-and-more
    Harnessing Nature's Sweetest Reward: How Beekeepers Are Cashing in on Honey

    October 21, 2023

    Welcome to the fascinating realm of beekeeping, where ordinary individuals transform into guardians of buzzing colonies, harnessing nature's sweetest reward: honey! Join me as we delve into the enchanting journey of beekeepers and explore how they are not only cashing in on honey but uncovering a plethora of incredible benefits along the way. 

    View full article →

    From Beginner to Pro: How Our Premium Nuc Bees and Expert Guidance Ensure Success with Your New Flow Hive
    From Beginner to Pro: How Our Premium Nuc Bees and Expert Guidance Ensure Success with Your New Flow Hive

    October 20, 2023

    Are you ready to embark on a sweet journey into the world of beekeeping? Whether you're a rookie buzzing with curiosity or an experienced apiarist searching for the next big buzz, our exceptional Premium Nuc Bees and expert guidance are here to ensure your success with the revolutionary Flow Hive. Get ready to unlock the secrets of honey harvesting like a pro - from beginner to seasoned expert, we've got you covered every step of the way.

    View full article →

    How is Beeswax made? - Nature's Miracle Ingredient
    How is Beeswax made? - Nature's Miracle Ingredient

    July 24, 2023

    How is Beeswax made? - Nature's Miracle Ingredient - Are you ready to uncover nature's best-kept secret? Brace yourself, because we're about to dive into the miraculous world of beeswax - a truly remarkable ingredient that holds an array of surprising uses and benefits. 

    View full article →