It does use a vanilla cake mix, or should I say, half of a vanilla cake mix. Not a problem. I weighed mine and took out exactly half to use. The other half will be frozen. You can also eye ball it and I am sure it will turn out perfectly.
- 1/2 cup (100g) soft light brown sugar, packed
- 1/3 cup (38g) toasted pecans, finely chopped
- 3/4 tsp ground cinnamon
- 1/2 box(7 1/2 ounces/213g) vanilla cake mix (save the other half to make another cake)
- 2 large free range eggs
- 3 fluid ounces (85g) vegetable oil
- 1/2 cup (60g) sour cream
- 1/2 tsp vanilla extract
- 1 cup (130g) icing sugar, sifted
- 2 1/2 TBS milk
HOW TO MAKE HONEY BUN CAKE (SMALL BATCH)
It is a bit of a cheat in that it uses a cake mix. It goes together very easily and simply. I used a Betty Crocker French Vanilla cake mix. (Or half of one I should say. I will repeat this cake in a few weeks when my grandsons are here for them using the other half of the mix.)
Preheat the oven to 350*F/180*C/ gas mark 4. Butter an 8-inch square baking tin. Line with baking paper, leaving an overhang on two sides.
Mix all of the ingredients for the streusel together in a bowl. Set aside.
Whisk all of the cake ingredients together until smooth and there is no dry streaks left. A few lumps are okay, but try not to leave many.
Spread half of the batter into the prepared pan. Sprinkle half of the streusel mixture evenly over the cake batter in the pan.
Dab the remaining cake batter in little piles over the streusel and then gently spread it out to cover the streusel layer as best as you can. (I made 9 dabs and it was quite easy to do.)
Sprinkle the remaining streusel over top of the cake and then using a blunt dinner knife gently swirl the layers together taking care not to overdo it. (If you overdo it you will lose your swirls and the streusel will end up completely stirred into the batter. You want it to remain separate as much as possible.)
Bake in the preheated oven for 25 to 30 minute. It should be golden on top and spring back when lightly touched in the center.
Leave to cool in the pan for 10 minutes. Whisk the icing sugar and milk together to make a thickish glaze. Pour over the hot cake and spread out with the back of a spoon to cover completely.
Leave the icing to set up before cutting into squares to serve.
Notes
You can quickly toast the pecans before chopping by popping them onto a paper towel lined plate and heating them in the microwave on high for 1 minute. They will smell nice and nutty. Leave to cool before chopping.
Are you a huge fan of enjoying a nice piece of cake with a hot drink? That is what is classified as a coffee cake in North America. It is not a cake which is made using coffee. If you do enjoy a bit of cake with a hot drink, you may also enjoy the following cakes!
SMALL BATCH ZUCCHINI COFFEE CAKE - A deliciously moist zucchini cake that cuts into 8 pieces. It is nicely spiced and topped with a crumbly streusel topping. I sugar glaze finishes it off. This is beautiful with a cup of hot tea or coffee. Its also nice for breakfast or for a dessert with a scoop of vanilla ice cream on top!
BLUEBERRY COFFEE CAKE - This is a great cake that is as equally at home on the breakfast table as it is on the teatime table. Its also a great brunch cake. Moist and delicious and generously studded throughout with sweet blueberries. Flaked almonds are baked into the top. It is a beautiful cake. I like to dust with a bit of icing sugar, but that's not necessary.
Honey Bun Cake
Ingredients
- 1/2 cup (100g) soft light brown sugar, packed
- 1/3 cup (38g) toasted pecans, finely chopped
- 3/4 tsp ground cinnamon
- 1/2 box(7 1/2 ounces/213g) vanilla cake mix (save the other half to make another cake)
- 2 large free range eggs
- 3 fluid ounces (85g) vegetable oil
- 1/2 cup (60g) sour cream
- 1/2 tsp vanilla extract
- 1 cup (130g) icing sugar, sifted
- 2 1/2 TBS milk
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter an 8-inch square baking tin. Line with baking paper, leaving an overhang on two sides.
- Mix all of the ingredients for the streusel together in a bowl. Set aside.
- Whisk all of the cake ingredients together until smooth and there is no dry streaks left. A few lumps are okay, but try not to leave many.
- Spread half of the batter into the prepared pan.
- Sprinkle half of the streusel mixture evenly over the cake batter in the pan.
- Dab the remaining cake batter in little piles over the streusel and then gently spread it out to cover the streusel layer as best as you can. (I made 9 dabs and it was quite easy to do.)
- Sprinkle the remaining streusel over top of the cake and then using a blunt dinner knife gently swirl the layers together taking care not to overdo it. (If you overdo it you will lose your swirls and the streusel will end up completely stirred into the batter. You want it to remain separate as much as possible.)
- Bake in the preheated oven for 25 to 30 minute. It should be golden on top and spring back when lightly touched in the center.
- Leave to cool in the pan for 10 minutes. Whisk the icing sugar and milk together to make a thickish glaze. Pour over the hot cake and spread out with the back of a spoon to cover completely.
- Leave the icing to set up before cutting into squares to serve.
Notes
You can quickly toast the pecans before chopping by popping them onto a paper towel lined plate and heating them in the microwave on high for 1 minute. They will smell nice and nutty. Leave to cool before chopping.
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