HoneyBun Breakfast Cake

I added a new breakfast cake to my baking list for the farmer's market. The HoneyBun Breakfast Cake was a hit this past week! I think it's one of the best ever. The recipe is from the Cake Mix Doctor and it's fabulous! I wish I could take credit for this creation, but I will glady give her credit as this is perfect for anytime, not just for breakfast. I do believe that this recipe is also very adaptable. You could easily change it up to add apples, cranberries or orange. The glaze that coats this delicious breakfast treat would be delicious with a bit of orange zest or apple juice. When I make this for the farmer's market, I bake (4) smaller 7" round pans. I purchase those from GFS along with their plastic lids. You could easily bake (4) smaller cakes, place aluminum foil over them and place into freezer. Just take out the night before and in the morning you would have a lovely little breakfast treat. ENJOY!

HoneyBun Breakfast Cake Serves 20

Cake:

1 package yellow cake mix

1 c. sour cream

3/4 c. vegetable oil

4 large eggs

Filling:

1/3 c. honey

1/3 c. packed light brown sugar

1 T. ground cinnamon

Glaze:

2 c. powdered sugar

1/23 c. milk

1 t. vanilla extract

1. Spray a 9 x 13" baking dish with a non-stick cooking spray.

2. Place the cake mix, sour cream, oil and eggs in a large mixing bowl. Blend on low with an electric mixer for 30 seconds, increase the speed to medium and mix for 2 minutes.

3. Pour batter into a the prepared pan, using the back of the spatula to smooth the top. Drizzle the honey over the top of the batter, then sprinkle with the brown sugar and cinnamon. With a knife, swirl the filling ingredients (as you would for a marble cake).

4. Bake the cake in a 350 degree oven for 38 - 40 minutes or until a tester comes out clean. Prepare the glaze while the cake is baking. In a medium sized bowl, place the powdered sugar, milk and vanilla and mix until smooth.

5. After baking, allow cake to sit on a cooling rack for about 20 minutes. While cake is still warm, pour glaze over cake, spreading if needed with backside of a spoon. Allow the cake to cool for 20 more minutes before cutting.

Tips:

* cake will keep in freezer for up to 6 months if properly wrapped in plastic wrap and then foil

* this cake recipe can be divided into 4 individual 6 or 7" aluminum cake pans for a bake sale or to freeze in smaller portions.

* if you really enjoy cinnamon or spices, increase the amount of cinnamon to 2 T. or include a mix of 1 T. cinnamon and 1 T. nutmeg (or pumpkin pie spice)