“What did you bring me?” That’s my son-in-law’s usual greeting for me. The last couple of times I saw him I didn’t have anything for him. My daughter’s no slouch in the kitchen but I like baking for him, so this time I sacrificed my beauty sleep and dragged myself out of bed early Saturday morning to bake for him. Seriously – this is a sacrifice. I love my sleep.
If you like glazed donuts or those commercially baked honey buns, you’ll like this. I made these for my friend’s birthday one year. Actually, I made 2 pans to take to work for her birthday – one with nuts and one without. She immediately took a pan to her car so she didn’t have to share!
You’ll be pleased with how simple this cake is to put together. The hardest part is putting on the topping – and doing it right. As many times as I’ve made this, for some reason this time I mixed all the topping ingredients together. It made a cinnamon mud and that just didn’t look right, so I went back and read the instructions. Good idea, huh? I had forgotten it was just a matter of drizzling and sprinkling the topping ingredients and then swirling them with a knife.
My only excuse for making it harder than it had to be was that the oven was fired up long before my brain was!
I’m not a donut fan but I really like this cake. It’s good warm, and it’s good after it cools. It holds well due to the sour cream and oil that are added. This also travels well, and would be great for a picnic or BBQ. Enjoy!
Honey Bun Cake
from The Cake Mix Doctor by Anne Byrn
Stuff you need:
1 (18 ounce) package plain yellow cake mix
1 cup sour cream
3/4 cup canola oil
4 large eggs
1/3 cup honey
1/3 cup light brown sugar, packed
1 – 2 Tablespoons ground cinnamon [I use 2 Tablespoons. We like cinnamon!!]
1/2 cup finely chopped pecans (optional)
2 cups confectioners’ sugar, sifted [Or be lazy like me and just stir well.]
1/3 cup milk
1 teaspoon pure vanilla extract
Preheat oven to 350F. Lightly spray a 9×13″ baking pan with vegetable oil spray.
Place cake mix, sour cream, oil and eggs in large mixing bowl.
Blend with electric mixture on low speed for 1 minute. Stop machine and scrape down sides of bowl with rubber spatula.
Increase mixer speed to medium and beat 2 minutes more, scraping sides as needed. The batter should look thick and well blended.
Pour batter into prepared pan, smoothing it out with the rubber spatula.
Time for the filling!
Drizzle the honey on top of the batter.
Next sprinkle on the brown sugar, cinnamon and pecans.
Using a butter knife, swril through the batter to slightly blend the topping with the batter.
Bake for 38-40 minutes, or until cake is golden brown and springs back when lightly pressed with your finger.
Remove from oven and place on wire rack while you prepare the glaze.
For the glaze, place the confectioners’ sugar, milk and vanilla in small mixing bowl and whisk or stir until smooth.
Pour the glaze over the top of the hot cake in the pan, spreading it to the sides with a spoon.
Allow the cake to cool for 20 minutes more, and then serve warm.