Honey Bun Cake (small batch)

 

I am really pleased to be able to share this small batch Honey Bun Cake recipe with you today.   I adapted it from a recipe I had seen on A View From Great Island the other day.   It looked and sounded really delicious.

Only problem was the original recipe made a huge 9 by 15 inch cake. I did not need a 9 by 15 inch cake.  And so I adapted it to make a cake half the size. This recipe makes one 8-inch square cake.

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.

I must confess, I have never had a honey bun, although I have seen them in the shops.  I tend to avoid buying things like that as they tend to be a bit expensive for what they are and they never ever seem to taste as good as they look!  (Or is that just me?)

In any case, it made for a lovely cake that went down a real treat with everyone who tasted it. I gave half to my neighbor Sheila and she loved it as well.  She doesn't mind me sharing my excess with her. She is really doing me a great favor by taking it. That way nothing goes to waste.

Its really a win/win situation!  I hope you will want to give this a go.  Great for the smaller family or even for a larger family that doesn't want cake hanging around for days on end, but does want something a tad bit special for a brunch or tea treat! 

You could also make it gluten free by using a gluten free cake mis if you wished!

 

WHAT YOU NEED TO MAKE HONEY BUN CAKE (SMALL BATCH)

This does use a cake mix, but other than that everything is very straight forward.

For the cinnamon nut streusel filling:

• 1/2 cup (100g) soft light brown sugar, packed
• 1/3 cup (38g) toasted pecans, finely chopped
• 3/4 tsp ground cinnamon

For the cake:

• 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

For the glaze:

• 1 cup (130g) icing sugar, sifted
• 2 1/2 TBS milk

You will only need one half of the cake mix (two layer one).  Simply measure it out and then reseal the remaining cake mix, pop it into a zip lock baggie,  and freeze it for use another time. I plan on making this again when my grandchildren are over in October so I will be able to use it up then.

In the U.K. they do have Betty Crocker Cake mixes now. Just use a plain vanilla one. (half of it.)

I actually use light olive oil.  It is not the extra virgin and so doesn't have that strong flavor of extra virgin, but is much better for you than regular vegetable oil.

If you don't have sour cream you can use plain yogurt in it's place. Both work well.

Icing sugar is also called confectioner's sugar, or powdered sugar.

In the U.K. use medium eggs, which are the same weight as large eggs here in North America.

 

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.

 

This does taste very much like a Honey Bun.  It is moist and delicious with plenty of lovely nut streusel running through it and pebbling the top.

Do make the glaze and apply it while the cake is still warm. It is perfect.

I had been a bit worried that the cake would be too sweet, but it was just right and would be beautifully delicious with a nice hot cup of tea or coffee. I dare say it would also make a nice dessert with a scoop of ice cream or a dollop of whipped cream.

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.

 

 

RECIPE HERE

Yield: 8 servings

Author: Marie Rayner

Honey Bun Cake

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

A simple and delicious coffee cake that tastes just like a honey bun. Quick and easy to make as well!

Ingredients

For the cinnamon nut streusel filling:

• 1/2 cup (100g) soft light brown sugar, packed
• 1/3 cup (38g) toasted pecans, finely chopped
• 3/4 tsp ground cinnamon

For the cake:

• 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

For the glaze:

• 1 cup (130g) icing sugar, sifted
• 2 1/2 TBS milk

Instructions

1. 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.
2. Mix all of the ingredients for the streusel together in a bowl. Set aside.
3. 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.
4. Spread half of the batter into the prepared pan.
5. Sprinkle half of the streusel mixture evenly over the cake batter in the pan.
6. 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.)
7. 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.)
8. 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.
9. 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.
10. 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.

Did you make this recipe?

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