Honey Bun Cake

Several months ago, my friend Leslie made this cake for a baby shower brunch. I thought I had died and gone to heaven. It’s a cake that tastes like an old fashioned doughnut! And this girl loves doughnuts, so you can understand my delight. I had some extra sour cream in the fridge, so I made this cake last night. It is now gone. All of it. And I won’t admit how many pieces I single-handedly polished off. It was gone so fast, I didn’t even get a picture. So I borrowed one from this fun little food blog: http://dinnersonme.blogspot.com/ . Apparently you can make it in a bundt pan. Cool!

1 package yellow cake mix (18.25-oz)
3/4 cup vegetable oil
4 eggs
1 (8-oz) container sour cream
1 cup brown sugar
1 Tablespoon ground cinnamon
Glaze:2 cups powdered sugar
4 Tablespoons milk
1 Tablespoon vanilla

Preheat oven to 325In a large bowl, combine cake mix, oil, eggs and sour cream. Stir by hand approx 50 strokes, or until most large lumps are gone. Spray 9×13 pan with nonstick cooking spray. Pour half of the batter into the 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 mixture. Twirl the cake with a butter knife to marble it. Bake in preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. To make frosting: In a small bowl, whisk together the powdered sugar, milk and vanilla until smooth. Pour glaze over cake while it is still hot. Serve warm. It also makes a FABULOUS breakfast the next day!



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