Honey Bun Cake
1 box yellow cake mix
4 eggs (I use 5)
1 cup sour cream
3/4 cup packed light brown sugar
2 teaspoons cinnamon
2 cups powdered sugar
6 tablespoons milk
1 teaspoon vanilla extract
Spray 13x9 baking dish with nonstick spray.In a medium bowl using a mixer stir together the cake mix, eggs, sour cream, and oil and mix until well-incorporated.
In a separate bowl, mix together the brown sugar and cinnamon until well blended; set aside. Pour half of the cake batter into a greased 13x9 pan, spreading the batter out into a thin layer. Add all of the brown sugar/cinnamon mixture (I also use pecans) to the top, covering the entire layer of batter. Pour the rest of the cake batter on top and spread the batter until the cake is even. Then take a knife and use it to make figure 8 patters to make the cinnamon mixture meander through out the cake.
Place the cake in the oven and bake for 40-45 minutes depending on your oven.
While the cake bakes, make the glaze of powdered sugar, milk and vanilla. When the cake comes out of the oven pour the glaze on right away.
Signed Brandie--so I guess this is her recipe with the copyright 2011-2012 sigh...
Thank you Brandie, it's a winner.
I went on line again and there are dozens of honey bun recipes and pictures with the same ingredients and different looks including a bunt pan look. Here are three pictures. Mine has the darker glaze because of the vanilla in the glaze.
Photo by gailanng
Photo by gailanng
Even Martha gets in on this one.
Recipe by: My friend Lora and Martha Stewart (caramel sauce)
Yield: one 9 x 13 inch cake; serves about 12-15 depending on size of pieces
Cake Ingredients:
1 box butter recipe yellow cake mix (or 1 recipe homemade cake mix, below)
4 eggs
1 cup milk
3/4 cup vegetable oil
1 cup sugar
2 tablespoons cinnamon
1 cup brown sugar
Caramel Sauce Ingredients:*
3/4 cups sugar
1/8 cup water
1/2 cup heavy cream
1/8 cup creme fraiche or sour cream
1/4 teaspoon pure vanilla extract
Pinch of coarse salt
Directions:
Make caramel sauce first. Prepare a bowl set in an ice-water bath. Place sugar and water in a saucepan and heat over medium-high heat until it boils and the sugar is dissolved. Throughout this process, use a wet pastry brush to wash down the sides of your saucepan often to prevent crystal formation. Reduce the heat to medium and cook until the mixture reaches 345 degrees on a candy thermometer (begin swirling gently when you see hints of amber, so the sugar cooks evenly), about 5-7 minutes. Immediately remove from the heat and add cream carefully (the mixture will bubble up) while whisking constantly. Return mixture to medium heat until it boils and sugar melts.
Remove from heat, and pour into the bowl set in your ice-water bath. Let the caramel cool, whisking often, for 10 minutes before whisking in creme fraiche, vanilla, and salt. Cover and refrigerate at least 2 hours before serving over heated honeybun cake. Can store in the refrigerator for up to 5 days.
To make honeybun cake, preheat oven to 200 degrees F. Mix together homemade or store-bought cake mix, eggs, milk, sugar, and oil. Pour this mixture into a greased 9 x 13 inch baking pan. Mix cinnamon and brown sugar together and sprinkle this mixture over the batter. Use a fork to swirl the batter over the entire cake, going to the bottom of the pan, until it is well-swirled. Bake cake at 200 degrees F for 20 minutes before increasing the temperature to 300 degrees F and baking for an additional 30 minutes. Drizzle caramel sauce over hot pieces of cake.
*(Alternate glaze, if you’re not a caramel fan (though that is some phenomenal caramel, y’all, and very easy to make with a candy thermometer! Glaze: mix 1 cup powdered sugar, 2 tablespoons milk, 1 teaspoons vanilla and pour over hot cake.)
Recipe by: My friend Lora and Martha Stewart (caramel sauce)
Yield: one 9 x 13 inch cake; serves about 12-15 depending on size of pieces
Cake Ingredients:
1 box butter recipe yellow cake mix (or 1 recipe homemade cake mix, below)
4 eggs
1 cup milk
3/4 cup vegetable oil
1 cup sugar
2 tablespoons cinnamon
1 cup brown sugar
Caramel Sauce Ingredients:*
3/4 cups sugar
1/8 cup water
1/2 cup heavy cream
1/8 cup creme fraiche or sour cream
1/4 teaspoon pure vanilla extract
Pinch of coarse salt
Directions:
Make caramel sauce first. Prepare a bowl set in an ice-water bath. Place sugar and water in a saucepan and heat over medium-high heat until it boils and the sugar is dissolved. Throughout this process, use a wet pastry brush to wash down the sides of your saucepan often to prevent crystal formation. Reduce the heat to medium and cook until the mixture reaches 345 degrees on a candy thermometer (begin swirling gently when you see hints of amber, so the sugar cooks evenly), about 5-7 minutes. Immediately remove from the heat and add cream carefully (the mixture will bubble up) while whisking constantly. Return mixture to medium heat until it boils and sugar melts.
Remove from heat, and pour into the bowl set in your ice-water bath. Let the caramel cool, whisking often, for 10 minutes before whisking in creme fraiche, vanilla, and salt. Cover and refrigerate at least 2 hours before serving over heated honeybun cake. Can store in the refrigerator for up to 5 days.
To make honeybun cake, preheat oven to 200 degrees F. Mix together homemade or store-bought cake mix, eggs, milk, sugar, and oil. Pour this mixture into a greased 9 x 13 inch baking pan. Mix cinnamon and brown sugar together and sprinkle this mixture over the batter. Use a fork to swirl the batter over the entire cake, going to the bottom of the pan, until it is well-swirled. Bake cake at 200 degrees F for 20 minutes before increasing the temperature to 300 degrees F and baking for an additional 30 minutes. Drizzle caramel sauce over hot pieces of cake.
*(Alternate glaze, if you’re not a caramel fan (though that is some phenomenal caramel, y’all, and very easy to make with a candy thermometer! Glaze: mix 1 cup powdered sugar, 2 tablespoons milk, 1 teaspoons vanilla and pour over hot cake.)
