Coffee cake is one of my favorite things to make when I am entertaining. This super rich Honey Bun cake was a new creation in my kitchen and was fittingly named after the sticky cinnamon roll that is covered in a thin sugar glaze known as the, “honey bun.” I knew that this sweet and decadent treat would make a fun addition to our family’s Easter brunch and would be a great way to end our celebration.
The combination of sour cream, canola oil, and the addition of poured honey over the cake creates a moist cake with a dense crumb that begs to be paired with a big glass of milk. Once pulled from the oven, a final decadent layer of a sugar glaze is drizzled on top, which hardens to create a thin sugar glaze over the top of the cake.
Our family absolutely loved this cake and I would highly recommend it for a fun way to end any brunch or paired with a little decaf coffee for a great way to end an evening when entertaining.
- 1 package (18.25 ounces) plain yellow cake mix
- 1 cup light sour cream
- ¾ cup canola oil
- 4 large eggs
- For filling: ⅓ cup honey
- ⅓ cup brown sugar
- 1 tablespoon cinnamon
- For sugar glaze: 2 cups confectioners’ sugar, sifted
- ⅓ cup milk
- 1 teaspoon vanilla extract
- Preheat your oven to 350 degrees. Spray 13×9″ pan with cooking spray.
- Place the cake mix, sour cream canola oil, and eggs in a mixing bowl.
- Blend on low speed for one minute. Increase speed and then beat another two minutes.
- Pour the batter into the pan and smooth with a spatula.
- Add your filling. Drizzle the honey on top of the batter, then sprinkle your brown sugar and cinnamon.
- Swirl your topping through the cake to blend them slightly.
- Bake for 38-40 minutes (mine took about 44 minutes).
- Remove from the oven and allow the cake to cool.
- Prepare your glaze of sugar, milk, and vanilla in a small bowl.
- Pour your glaze over the top of the hot cake and spread it over the cake with a spoon.
- Allow cake to cool for 20 minutes before cutting it into squares.
- Serve the cake warm with big glasses of milk.
Adapted from, “The Cake Mix Doctor,” Cookbook.
I also wanted to share with you some pictures of the things we did for our family brunch.
I picked up a supermarket bouquet of flowers for our centerpiece and then surrounded it with our eggs for egg decorating for the kids. I am loving my freshly painted white kitchen table and freshly reupholstered chairs. It is so nice not having to use a tablecloth when entertaining.
The kids indulged in Kool-Aid Egg Dying again this year and we loved the rich, vibrant shades of colors we were able to achieve.
I prefer to keep entertaining informal so the food was buffet style for our get together. I served our Ham & Vegetable Strata, a Sausage & Cheese Egg Casserole, fresh fruit layered in a trifle bowl, my Bacon & Ranch Cheese Ball, the Honey Bun Cake (above), and orange juice or coffee for our guests. Everything was made the day before, except the cake, and it made entertaining on a busy Sunday morning very easy.Pin It