Cooking with KP: Honey Bun Cake

Honey Bun Cake

This is definitely not my recipe. It is on the internet, in many cookbooks, and has been posted in our local newspaper. I don't know who created it, but I know it is delicious. It is wonderful warm from the oven with a cup of hot tea or coffee. It is a great brunch dessert. Try it; I promise you will enjoy it.

1 (15.25-ounce) package yellow cake mix

4 large eggs

3/4 cup vegetable oil

1 cup sour cream

1 cup brown sugar

1 tablespoon cinnamon

2 cups powdered sugar

1/4 cup milk

2 teaspoons vanilla extract

Preheat oven to 325 degrees and spray a 9x13-inch baking dish with cooking spray.

In a large bowl, stir together dry cake mix, eggs, vegetable oil, and sour cream until smooth.

Pour half of cake batter into prepared pan and smooth it out.

Stir together brown sugar and cinnamon in a bowl. Sprinkle evenly on top of cake batter.

Cover with remaining cake batter, spreading it evenly. Run a knife in a swirling pattern through the cake batter.

Bake 30 to 35 minutes.

In a medium bowl, whisk together powdered sugar, milk, and vanilla. Pour over hot cake. Let cake cool 20 minutes before cutting.

If your icing seems too thick, add 1 Tablespoon of milk at a time until it is pour-able but not too thin. You want it thick to make a nice glaze.

1 comment:

UnknownSeptember 29, 2019 at 6:25 PM
Will have to try this....
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Cheaper Cuts of Beef Don't Have To Be Tough

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As the fall approaches, we will all start to stay indoors more hours. This will lessen our vitamins, such as vitamin A, D, and K, which are enhanced by sunlight. Below are a few vegetables you might want to increase in your diet as the fall and later winter days approach. Besides, they are very tasty. In fact, in the next few weeks, I will be posting recipes that incorporate many of these delicious veggies.

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With Fourth of July quickly approaching, you might be thinking of making Deviled Eggs. If you want perfectly boiled eggs, place eggs in a large pot and completely cover with cold water. Do not layer eggs on top of one another. Bring water to a rapid boil for 2 minutes, reduce to simmer and let eggs simmer 8 minutes, return to boil for 2 minutes. Remove from heat and empty hot water and fill pot with cold water. Let sit for 5 minutes. To peel easily, slightly crush shell in your fist and roll on counter with a firm grip. Of course, you don't want to push through the egg, but by making the shell crack in many small pieces, it is easier to peel. My father saw this on a cooking show years ago and taught me this. It truly works.