Posts Tagged ‘Honey Bun Cake’

Honey Bun Cake

Monday, April 23rd, 2012

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.


Honey Bun Cake
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
A delicious cake that tastes just like a sticky cinnamon sweet roll.
Ingredients
  • 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
Instructions
  1. Preheat your oven to 350 degrees. Spray 13x9" pan with cooking spray.
  2. Place the cake mix, sour cream canola oil, and eggs in a mixing bowl.
  3. Blend on low speed for one minute. Increase speed and then beat another two minutes.
  4. Pour the batter into the pan and smooth with a spatula.
  5. Add your filling. Drizzle the honey on top of the batter, then sprinkle your brown sugar and cinnamon.
  6. Swirl your topping through the cake to blend them slightly.
  7. Bake for 38-40 minutes (mine took about 44 minutes).
  8. Remove from the oven and allow the cake to cool.
  9. Prepare your glaze of sugar, milk, and vanilla in a small bowl.
  10. Pour your glaze over the top of the hot cake and spread it over the cake with a spoon.
  11. Allow cake to cool for 20 minutes before cutting it into squares.
  12. 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.

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