By Mikki Hardwick-Lett
There’s nothing better to get you going that a nice hot cup of coffee and a small slice of a Honey Bun Cake. It’s just as delicious as a brunch coffee cake.
Ingredients
1 (18.5 ounce) box yellow cake mix
4 eggs
1(8 ounce) carton of sour cream
¾ cups vegetable oil
½ cup of water
1 cup of brown sugar
½ teaspoon ground cinnamon
2 cups confectioners sugar
¼ cup milk
1 teaspoon vanilla extract
1 cup of chopped nut ( walnuts or pecans)
DIRECTIONS
Preheat oven to 350 degrees. Grease a 9×13 cake pan. In a mixing, whisk together the cake mix, eggs, sour cream, vegetable oil, and water to make a smooth batter, fold in chopped nuts.
In a separate bowl, mix together the brown sugar and cinnamon.
Pour half of the cake batter into the prepared baking pan and sprinkle the brown sugar/cinnamon mixture over the batter.
Pour the remaining batter over the brown sugar/ cinnamon and gently swirl the batter a few times with a table knife. Bake the cake in the preheated oven until lightly golden brown approximately 40 minutes.
Stir the confectioners’ sugar, milk, and vanilla extract together in a bowl to make a smooth, runny icing. Pour the icing over the cake while it’s still hot; allow to cool before serving.