Saturday, June 02, 2012

A Quickie Dessert for Your Honey Bun!

I was searching the interwebs for something or other, and I happened to run across a recipe for something called "Honey Bun Cake." I found lots of variations, and though I'm not sure it tastes all that much like a honey bun, it reminds me of one of my favorite box mix adaptations, the Sock-It-to-Me Cake. In any case, you can have this one thrown together in no time, and it would be perfect for a casual get-together or a brunch.

Honey Bun Cake
(Source: adapted from All Recipes)

1 (18.25 ounce) package yellow cake mix
3/4 cup vegetable oil
4 eggs
1 (8 ounce) container sour cream (I used a cup of nonfat plain yogurt because I was running low on sour cream)
1 cup brown sugar (I would cut this to 3/4 cup next time)
1 tablespoon ground cinnamon (I used 2 teaspoons)
2 cups confectioners' sugar (I only used one cup)
4 tablespoons milk (I used 2 tablespoons of half-n-half)
1 tablespoon vanilla extract (I used one teaspoon)

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large mixing bowl, combine cake mix, oil, eggs and sour cream. Stir by hand approximately 50 strokes, or until most large lumps are gone. Pour half of the batter into an ungreased 9x13 inch glass baking dish. Combine the brown sugar and cinnamon, and sprinkle over the batter in the cake pan. Spoon the other half of the batter into the cake pan, covering the brown sugar and cinnamon. Twirl the cake with a butter knife or icing knife until it looks like a honey bun (or whatever design you want to make).
3. Bake in preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost cake while it is still fairly hot. Serve warm.
4. To make the frosting: In a small bowl, whisk together the confectioner's sugar, milk and vanilla until smooth.
*I made this cake in my Baker's Edge pan (unsprayed). When it was done baking, I poked holes all over it with a bamboo skewer and brushed on a half batch of the glaze. Then I sprinkled the top with maybe a half cup of crushed toasted walnuts.

No comments: