Tuesday, May 28, 2013

Honey Bun Cake

Honey Bun Cake needs to be on your next brunch menu. It's a really easy coffee cake that tastes like a cinnamon roll.

Honey Bun Cake | www.shilohstaste.com

How was your Memorial Weekend? Mine was amazing! It also surrounded my birthday which was the twenty-third. I took off three extra days from work for a mini-staycation. It was lovely.

things I did during my staycation:
went to a matinee of The Great Gatsby (listening to the soundtrack now, of course!)
cleaned up all of my makeup and makeup brushes-ahhhh
spent a whole day with my parents
pretended I was my mom's personal shopper at Talbots
went to Tuscan Blu for dinner with my love
cohosted a baby shower
went to NOFO at the Pig for dinner with my love and my folks
went to Poole's Diner with My Best Friends for dinner
rode the R Line
sported a fabulous 1940's hairdo featuring suicide rolls and pin curls for 48 hours
suicide rolls from Christy Eadie of Tres Hair Spa, Raleigh, NC
drank a chewy alcoholic beverage-don't worry, that won't be on the blog!
had a surprise hair salon party at Tres Hair Spa featuring the talented Christy Eadie
and finally, I ate too many cupcakes!

Honey Bun Cake
Serves 20
Prep 10 minutes
Baking 38-40 minutes
Assembly 3 minutes

  • 1 pkg plain yellow cake mix
  • 1 cup sour cream
  • 3/4 cup pure canola oil
  • 4 eggs
  • 1/3 cup honey
  • 1/3 cup packed light brown sugar
  • 1 Tbsp cinnamon
  • 1/2 cup pecans, finely chopped (optional)
Sugar Glaze:
  • 2 cups confectioners' sugar
  • 1/3 cup milk
  • 1 tsp vanilla

Heat oven to 350 degrees. Spray a 13x9 pan with vegetable oil cooking spray. 

Mix cake mix, sour cream, oil and eggs in a large mixing bowl. Batter should be thick and well blended. Pour into prepared pan and smooth it out. Drizzle honey on top. Sprinkle brown sugar, cinnamon and pecans on top. Swirl with a knife to blend them slightly. Bake until cake is golden brown 38-40 minutes. Place pan on wire rack while you make the glaze.

Mix together confectioners' sugar, milk and vanilla and pour over cake, while it's warm. I poked holes in my cake first, and you can do that if you want, but it's not necessary. Allow cake to cool for 20 minutes before you cut into it.

Store covered in plastic wrap at room temperature up to one week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving.

Honey Bun Cake | Shiloh's Taste