Made this just before Tropical Storm Sandy took out our power. It is very rich, and lasted 5 days before the two of us finished it. Recipe from swirth in KAF community, who said his family adapted it from Anne Byrn's Cake Mix Doctor. I modified it slightly for personal preference. We loved this combination. I plan to try this with a silicone coffee cake Bundt form, checking doneness at 50 minutes; in that case, I will put half of the cake batter in the Bundt form, sprinkle the filling, and top with the remaining batter and when done, I will let cool for 5 minutes before releasing from form and coating with glaze while cake is still hot.
- 78.07 ml light brown sugar, packed
- 14.79 ml ground cinnamon, up to 2 tablespoons if you want an intense cinnamon taste
- 118.29 ml walnuts or 118.29 ml pecans, finely chopped
- 78.07 ml honey
- vegetable cooking spray, for misting
- 517.37 g yellow cake mix
- 236.59 ml sour cream or 236.59 ml plain Greek yogurt
- 177.44 ml canola oil or 177.44 ml vegetable oil
- 4 large eggs, lightly whisked
- 473.18 ml confectioners' sugar, sifted
- 78.07 ml milk or 78.07 ml soymilk
- 4.92 ml pure vanilla extract
- Place rack in the center of the oven and preheat oven to 350 F (175 C). Lightly mist a 9x13 pan (or coffee cake Bundt pan) with vegetable oil spray.
- Combine brown sugar, cinnamon and nuts in small bowl and set aside. Measure honey and set aside.
- If using Verona Assistent Original, combine all liquids (sour cream, oil, and eggs) in white 3.5 liter bowl with cake beaters first before gradually adding cake mix on low speed. Otherwise put cake ingredients in mixer bowl in order listed and blend on low speed for 1 minute to combine. Scrape down sides of bowl, increase mixer speed to medium, and beat 2 minutes, scraping down bowl sides again. Batter should look thick and well blended.
- 9x13 PAN:.
- If using 9x13 pan, pour all batter in pan and smooth it out. Add the filling: drizzle the honey on top of batter, then sprinkle the sugar-nut mixture evenly across top. With a dinner knife, swirl through these ingredients to blend them slightly. Place the pan in the preheated oven and bake for 38 to 40 minutes. Cake should be golden brown (if not completely covered by filling) and spring back when lightly pressed with your finger. When done, place pan on wire rack to cool while you prepare the glaze.
- COFFEE CAKE BUNDT PAN:.
- If using silicone coffee cake Bundt form, place Bundt form on rigid cookie sheet and pour in half of the batter. Leaving 1/4-inch to 1/2 inch margin next to form's walls, drizzle honey and then sprinkle sugar-nut mixture. Then cover with remaining batter, making sure filling is sealed in by batter. Place cookie sheet with form in oven and check for doneness at 50 minutes. When done, place cookie sheet with form on wire rack for 5 minutes. Then remove cake from form onto serving plate.
- Place confectioners' sugar, milk and vanilla in a small mixing bowl, and stir until mixture is well combined. Pour the glazed over the top of the hot cake in the 9x13 pan or drizzle over the rounded top part of the Bundt coffee cake.
- Allow cake to cool for 20 minutes or more before cutting into squares. This can be served warm or at room temperature. (Don't cut cake into slices until ready to serve; that will help it last the duration of the storm power outages.).
This cake is moist, delicious and super yummy!<br/>I used the yogurt variant (Balcan Yogurt 10 % fat) and simply replaced the yellow cake mix with 2 1/2 cups flour, 1 1/2 cups sugar and 1 tablespoon baking powder. I used a food processor to prepare the dough and for the shape a silicone coffee cake Bundt form.<br/>An easy great recipe and a keeper!
WOW! This is so super amazing! I'm not a baker so I'm going to surprise my friends that I would even try something like this. But this was super easy and super good. The only change that I made was that I used a white cake mix because my DGD used up my last yellow cake mix last weekend. This was soooo good! Thanks for sharing KateL. Made for PRMR Tag. PS. I used about 1 1/2 tablespoons cinnamon and will go for the full 2 tablespoons next time because we like the flavor so much.
Kate I had a little difficulty with this cake. I read the directions quickly and missed the part about using a silicone bundt pan. I used my trusty ole metal one that I have had for years. When it came time to remove the cake, the top of it stayed in the pan. The honey had sunk down to the bottom and I was missing a portion of the cake. I made the icing and drizzled it over the rest of the cake, allowed it to cool. After the first bite I was transported to a happy place. The cake is delicious, tall. light, tender and oh so flavorful. My dh is allergic to nuts so I omitted them and used the 2 tbsp of cinnamon in its place, so glad that I did. Thank you for sharing your recipe that I will make again. Made for Best of 2013.