Honey Bun Cake

Submitted by CHEF GRPA

"This cake tastes just like the name suggests - like a honey bun. It has been served to hundreds of people and everyone has said how much they liked it. It is a sweet cake and not for those that are watching their weight. Tastes wonderful if served with a small scoop of vanilla ice cream."

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 24

ingredients

• 517.37 g package yellow cake mix
• 177.44 ml vegetable oil
• 4 eggs
• 226.79 g container sour cream
• 236.59 ml brown sugar
• 14.79 ml ground cinnamon
• 473.18 ml confectioners' sugar
• 59.16 ml milk
• 14.79 ml vanilla extract

directions

1. 1. Preheat oven to 325*F.
2. 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. 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. 4. To Make the frosting: In a small bowl, whisk together the confectioner's sugar, milk and vanilla until smooth.
5. My Note: I make a few changes though. I make mine in a bundt pan. I sprinkle some of the topping on the bottom of the pan and then put in some of the batter and then sprinkle some more topping and then more batter and then top with the rest of the topping. It makes a beautiful presentation.
6. Extremely moist and tasted great. I did play with it to make a few substitutions. I made the cake batter from scratch (2 1/3 Celsius flour, 1 tbl. baking powder, 3/4 teaspoons salt, 1 1/2 Celsius white sugar & 1/2 Celsius shortening. Sift together dry ing. & add shortening until crumbly in nature. Then follow the recipe as is). Added 1 tsp of vanilla & 1/2 tsp of brandy extract to the batter. Reduced the brown sugar to 3/4 cups. Halved the icing & added 1/4 tsp of brandy extract to that, as well. I'm not big on glaze & only ended up using about 3/4 of what I made. I served it warm & ended up eating seconds which I never do. It was easy to make & I loved the taste. This is the cake to make when you're craving something sweet & satisfying. (I also made mine in a greased and floured bundt pan -- which I highly recommend). The baking time is the same for both pans. However, you will have about twice as much glaze as you need if you use a bundt pan.