honey bun cake
By Yankee Magazine|Dec 23 2006|
Ingredients
Honey Bun Cake
CAKE:
1 package (18.25 oz.) plain yellow cake mix
1 cup sour cream
3/4 cup vegetable oil
4 large eggs
FILLING:
1/3 cup honey
1/3 cup packed light brown sugar
1 tablespoon ground cinnamon
1/2 cup finely chopped pecans (optional)
SUGAR GLAZE:
2 cups confectioners’ sugar, sifted
1/3 cup milk
1 teaspoon pure vanilla extract
Instructions
PREHEAT oven to 350F. Lightly spray mist a 13X9-inch baking pan with cooking
oil
Spray; set pan aside.
COMBINE cake mix, sour cream, oil, and eggs in a large mixing bowl. Blend
with an
Electric mixer on low speed for 1 minute, and then increase to medium speed
for
2 more minutes. The batter should look thick and well-blended; pour batter
into
Prepared pan.
ADD THE FILLING: Drizzle the honey on top of the batter, then sprinkle on
the brown
Sugar, cinnamon, and pecans (if desired). With a knife, swirl through these
ingredients
To blend them slightly; place cake in oven.
BAKE the cake until it is golden brown and springs back when lightly pressed
with
Your finger, 38-40 minutes. Remove for the oven and place on wire rack to
cool while
You prepare the glaze.
GLAZE: Place confectioners’ sugar, milk, and vanilla in a small mixing bowl
And stir until the mixture is well-combined. Pour the glaze over top of hot
cake,
Using a spoon to spread it to the sides of the pan. Cool cake for 20 minutes
more
Before cutting it into squares and serving warm.
