Thursday, May 10, 2012

Honey Bun Cake {Carson's Favorite Cake}

I love old recipes that have been handed down from one generation to the next. Let's face it folks old fashioned recipes are always the best. Today's Honey Bun Cake recipe follows that same pattern.

I can't remember exactly when I got this recipe, but I know for a fact it was more than 13 years ago. Every time I would visit my mother in laws house I would do the same thing. As soon as I arrived I would ask mom where her recipe box was.

I would sit at the kitchen table and go through all her recipes jotting down the ones that caught my eye. Most of her recipes were really old and they always had a story. Those were always my favorite.

I would sit, listen and write each one of them down. This came to be ritual that I always looked forward to. Well besides the great meals she would always cook for us. Usually it was her homemade meat loaf.

Funny thing is all of this took place before my little honey bun boy was ever a twinkle in my eye. Who would have thought that my Carson would come to love this cake as much as he does. I can't say that I blame him because I love it too.

Carson's favorite Little Debbie snack cake is the glazed honey buns. I can never get out of the store without buying a box. That boy loves his sweets, but don't we all? The first time I made this cake for him he was hooked. He couldn't believe how much it tasted like the real thing.

My mother in laws honey bun cake recipe is a bit different than some I've seen online. Her recipe calls for butter instead of oil. It also uses Greek yogurt in place of sour cream.

The yogurt was a change that I made because I was out of sour cream one day. 

In the end I preferred the yogurt best. The filling is also a bit different as it consists of a mixture of reserved dry cake mix, brown sugar, cinnamon and nuts if using.


So there you have it that's how my mother in law makes her honey bun cake. I hope you will give it a try.




Honey Bun Cake
{mommyskitchen.net}

Ingredients:
1 – (18 oz) package white cake mix, (reserve ½ cup dry cake mix)
2 – sticks butter, softened
1 – cup plain Greek or plain yogurt
4 – eggs
½ - teaspoon vanilla extract

Filling:
½ - cup reserved dry cake mix
½ - cup packed brown sugar
2 – teaspoons cinnamon
1/3 - cup chopped nuts, optional ( I do not use)

Glaze:
3 - cups powdered sugar
1 - teaspoon vanilla extract
6 - 8 tablespoons milk

Directions:
Preheat oven to 350 degrees grease bottom only of 9 x 13 inch baking pan. Remove ½ cup dry cake mix and set aside. Add remaining cake mix to a large bowl: add butter, yogurt, eggs and vanilla; beat at medium speed.


Spread half of the batter in the pan. In a separate bowl; stir together reserved dry cake mix, brown sugar, cinnamon and nuts if using. Sprinkle over batter. Spread the remaining cake batter on top. To make spreading easier drop batter by dollops over cinnamon mixture then spread using an offset spatula.

Bake at 350 degrees for 35 - 40 minutes or until golden brown and cake springs back when touched. Remove from oven and let cake cool.

Prepare the glaze by stirring together powdered sugar, milk and vanilla. If the glaze is too thick keep adding a bit of milk until it's to the consistency you want.

Poke the top of warm cake with a fork or toothpick. Drizzle and spread half of the glaze completely over the cake and let it seep into the cake. Wait 15 - 20 minutes and then pour the remainder of the glaze on the cake.  

Cool for one at least one hour before slicing.

Recipe yields: 8-12 servings

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13 comments:

Pan Cuisine said... #

This looks so moist and light...yummy

Tina @ Mommy's Kitchen said... #

I think the combination of the butter and the yogurt make this cake so moist.

Cici said... #

i have vanilla greek yogurt, do you think i could use that if i left out the vanilla extract? Or should I still leave that in with it?

Tina @ Mommy's Kitchen said... #

I think the vanilla yogurt would be fine. And yes probably leave out the vanilla. LMK how you like it.

Words Of Deliciousness said... #

I love recipes that are past done from generation to generation. This cake looks really yummy.

Cici said... #

Hi Tina-
Made the cake today and just tried it. I love the flavor!

2 things though. I put it in for the minimum time and I think that was too much. Next time I think I'll take it out 5-10 minutes before 40 min.

Also, not sure why but the icing barely covered the top of my dish. Wondering if I should have doubled it so it soaked into the cake more.

But all in all, I will be keeping this recipe for sure.

Thanks so much for posting it!

Tina Butler said... #

Cici, that actually is a double recipe for the glaze. What you can do is add half of the glaze and let it run down in the holes and then wait about 15 minutes and add the rest of the glaze. Or you don't have to poke it all with a fork. Just add the glaze.

Val @ Tips on Healthy Living said... #

Love the story! That's the best part of food, isn't it? The history and the memories.

Sarah Z said... #

Mmmm...made this today and even my picky husband loved it! Don't tell but I ate 2 pieces! :) delish!

Tina Butler said... #

I know what you mean Sara. This is one cake that is hard to resist for me.

Alley said... #

I make this every year for my boyfriends birthday. He is obsessed with this cake. What I do is put the glaze in the microwave before I pour it over the cake. It loosens it up and makes it seem like I have more because it spreads better. Just a suggestion!

Cammie said... #

My son decided that he wanted this cake the other night, but I didn't have a box of cake mix... or yogurt... or sour cream... or cinnamon. So, I found a plain white cake recipe and mixed together all the dry ingredients. That took care of the cake mix. I used a cup of ricotta cheese mixed with a little milk for the sour cream/yogurt. And for the cinnamon, I used cloves, nutmeg, and ginger. It came out wonderfully! So, this cake holds up well to substitutions, even when you have almost none of the ACTUAL ingredients.

Veronica Miller said... #

I've made a similar cake though this version is a little healthier-bonus! Lovely photos and I have to tell you - I have the same plates as you! Got them at Walmart when we moved into our house 10 years ago!