Old-Fashioned Bake Sale ~ Honey-Bun Cake
Posted by Gail Blain Peterson at 1:07 AM Friday, September 2, 2011
Quick reminder - We will be doing the Old-Fashioned Bake Sale GIVEAWAY drawing on Monday -- if you haven't entered in, RUN, don't walk and enter HERE!!
If you haven't guessed, I am a sharer -- you know, one who shares, lol. That includes my recipes -- in fact, I love sharing a new recipe with a friend. I think most cooks are the same way. I have only had 2 people refuse to share a recipe I've asked them for -- one was my friend Cathy and her wonderful Streuseled Topped Sweet Potatoes, which is a favorite of my kids. I understand her reasoning -- we attended a small church and that dish was her speciality -- she didn't want it showing up at potlucks made by someone other than her. Once we moved to Nebraska, she happily shared the recipe (my kids were THRILLED). The other recipe is for something called Honey Bun Cake -- my current Pastor's Wife's specialty. I don't plan to move anytime soon, so I knew if I wanted that recipe, I was going to have to get it from Google. I looked at several versions and tweeked the one I choose (I decided it would have a richer flavor made with butter instead of oil - don't I sound like Miss Paula, lol - and the addition of a little nutmeg sounded perfect) and came up with one my family (and the folks I work with) were thrilled with. Try it -- it will be a potluck hit for sure!
Honey Bun Cake
1 pkg yellow or butter cake mix
2 sticks (1 cup) butter, softened
1-8 oz container sour cream
1/2 cup brown sugar
2 tsp ground cinnamon
1/2 tsp nutmeg
1 cup powdered sugar
1 Tbsp milk
1 tsp vanilla
Heat oven to 350°F. Generously grease the bottom of a 9 x 13 pan. Remove 1/2 cup dry cake mix, reserve. Beat remaining dry cake mix, butter, eggs and sour cream in large bowl on medium speed 2 minutes, scraping bowl occasionally. Spread half of the batter in pan. Stir together reserved dry cake mix, brown sugar, cinnamon and nutmeg; sprinkle over batter in pan. Carefully spread remaining batter evenly over cinnamon mixture. (To make spreading easier, drop batter by dollops over cinnamon mixture, then spread carefully with an offset spatula.) Bake 40-45 minutes or until deep golden brown and cake springs back when lightly touched in center. Stir powdered sugar, milk and vanilla until thin enough to drizzle, stirring in additional milk , 1 tsp. at a time if necessary. Poke top of warm cake several times with fork; spread over top of cake. Cool completely, about 1 hour. Store covered. Serves 12 (or 6 if everyone likes this as much as my bunch does, lol).