Do you love cake? I do. In fact it is probably one of my favorite desserts! Today's recipe is from the "Cake Doctor" cookbook. Although I prefer to cook from scratch on most occasions, this cookbook is great for whenever you want something tasty, convenient, and easy. If you don't already own, I highly recommend. Of course, check out your local library to see if they carry and save a few dollars! One of the reasons I love this cake is because it has honey in it which is one of my favorite foods! Did you know honey is the only food that will never expire? As in never ever!! This is a great cake to bake for an after dinner dessert, but would be yummy served at a brunch as well.
Honey Bun Cake
1 package (18.25 ounces) plain yellow cake mix
1 cup sour cream
3/4 cup vegetable/canola oil
4 large eggs
1/3 cup honey
1/3 cup packed light brown sugar
1 tablespoon ground cinnamon
1/2 cup finely chopped pecans (optional)
2 cups confectioners' sugar, sifted (I'm lazy and never sift)
1/3 cup milk
1 teaspoon pure vanilla extract
Place a rack in the center of the oven and preheat to 350 degrees F. Lightly mist a 9x13 baking pan with vegetable oil spray. Can also use recipe as cupcakes or 2 8x8 cakes. Just follow baking time on the cake mix box.
Place all cake ingredients in mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing out with the rubber spatula.
Drizzle the honey on top of the batter, then sprinkle on the brown sugar, cinnamon, and pecans (if using). With a dinner knife, swirl throughout these ingredients to blend them slightly. Place in oven.
Bake the cake until it is golden brown and springs back when lightly pressed with your finger 38-40 minutes. Remove the pan from the oven and place it on a wire rack to cool while you prepare the glaze.
For the glaze, place all glaze ingredients in a bowl and use wire whisk to combine until smooth. Drizzle evenly over hot cake. Allow the cake to cool for 20 minutes more before cutting into squares. Best served warm.
*Store this cake, covered in plastic wrap, at room temperature for up to 1 week. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw the cake overnight on the counter before serving.
This cookbook can be found on amazon.com