Wednesday, November 11, 2009

Honeybun Cake

I made this for my MOPS group a couple of weeks ago. I have always enjoyed honeybuns and had this saved in my recipe box on Allrecipes for a few years now. I didn't make it exactly as directed (big surprise) and omitted the glaze, since it was for brunch and not "dessert" and I didn't want it too sweet. It was plenty sweet and great for a dessert anyways....although I have to say that it didn't really remind me of a honeybun. It's just a good cake!


1 (18.25 ounce) package yellow cake mix
1/2 cup vegetable oil
4 eggs
1 (8 ounce) container sour cream
1 cup brown sugar
1 tablespoon ground cinnamon
Chopped nuts, optional

Glaze: (Optional)
2 cups confectioners' sugar
4 tablespoons milk
1 tablespoon vanilla extract

Preheat oven to 325°.
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 half of it over the batter in the cake pan. Spoon the other half of the batter into the cake pan, then top with the remaining 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). Sprinkle with nuts if desired.
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.
To Make the frosting: In a small bowl, whisk together the confectioner's sugar, milk and vanilla until smooth.

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