Storm Warning Glazed Cinnamon Coffee Cake

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.

• Ready In: 50 mins
• Serves: 12
• Yields: 1 9x13 coffeecake

Ingredients

• FILLING

• 1⁄3 cup light brown sugar, packed
• 1  tablespoon ground cinnamon, up to 2 tablespoons if you want an intense cinnamon taste
• 1⁄2 cup walnuts or 1⁄2 cup pecans, finely chopped
• 1⁄3 cup honey

• CAKE

•  vegetable  cooking spray, for misting
• 18 1⁄4 ounces  yellow cake mix
• 1  cup sour cream or 1  cup  plain  Greek yogurt
• 3⁄4 cup canola oil or 3⁄4 cup  vegetable oil
• 4  large eggs, lightly whisked

• GLAZE

• 2  cups confectioners' sugar, sifted
• 1⁄3 cup milk or 1⁄3 cup soymilk
• 1  teaspoon pure vanilla extract

Directions

1. 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.
2. FILLING:
3. Combine brown sugar, cinnamon and nuts in small bowl and set aside. Measure honey and set aside.
4. CAKE:
5. 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.
6. 9x13 PAN:
7. 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.
8. COFFEE CAKE BUNDT PAN:
9. 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.
10. GLAZE:
11. 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.
12. 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.).