Wednesday, April 07, 2004
I tried to create a non-yeast version of the honeybun, and instead created a deliciously moist cinnamon cake. I made a simple genois, but used sour cream for the bulk of the liquid, an extra egg, and a dash of white pepper. I layered the cake into a bundt pan, alternating with a brown sugar cinnamon, pecan, and chocolate chip blend - three layers of batter, two of the cinnamon sugar mix. After baking the cake, I glazed it with honey thickened with powdered sugar, chopped pecans and a touch of frangelico.
It didn't taste anything like a honeybun, but it was delicious. I wish I'd gotten more than a small piece.