Cinnamon Honey Bun Cake/Coffeecake

[S_Wirth]

Cinnamon Honey Bun Cake/Coffeecake

My family loves this super-rich coffeecake which looks and tastes like one big sweet roll. In fact, it was named after the sticky cinnamon roll that's covered in a thin sugar glaze and is known as a "honey bun." We've eaten this coffeecake for breakfast, a snack, and we've even topped it with vanilla ice cream for dessert.

CAKE:

Vegetable oil spray for misting the pan
(1) package (18.25 oz.) plain yellow cake mix
1 cup sour cream
3/4 cup vegetable oil (I use canola oil)
4 large eggs

FILLING:

1/3 cup honey
1/3 cup packed light brown sugar
1-2 Tbsp. ground cinnamon
1/2 cup finely chopped pecans (optional)

SUGAR GLAZE:

2 cups confectioners' sugar, sifted
1/3 cup milk
1 tsp. pure vanilla extract

(This cake is powerfully rich from the addition of sour cream and vegetable oil. Add as much cinnamon to the filling as your palate dictates. Bake it the 1st time with 1 Tbsp. of cinnamon, but know you could go as high as 2 Tbsp. for a coffeecake that really perfumes the kitchen).

Place a rack in the center of the oven and preheat oven to 350 degrees F. Lightly mist a 13 x 9 in. pan w/vegetable oil spray. Set pan aside.

Place cake mix, sour cream, oil, & eggs in a large mixing bowl. Blend with electric mixer on low speed 1 min. Scrape down sides of bowl, increase mixer speed to medium, beat 2 min. more, scraping down bowl sides again. Batter should look thick and well blended. Pour batter into prepared pan, smooth it out.

Add the filling. Drizzle the honey on top of batter, then sprinkle on the brown sugar, cinnamon, and pecans. With a dinner knife, swirl thru these ingredients to blend them slightly. Place the pan in the oven.

Bake the cake until golden brown and springs back when lightly pressed with your finger, 38-40 min.

Remove the pan from the oven & place it on a wire rack to cool while you prepare the glaze.

For the glaze, place confectioners' sugar, milk and vanilla in small mixing bowl, and stir until mixture is well combined. Pour the glaze over the top of the hot cake in the pan, spreading it to the sides with a spoon. Allow the cake to cool for 20 min. or more before cutting it into squares. Can be served warm.

Recipe adapted from Cake Mix Doctor, 2003, by Anne Byrn

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