I had intended to post this recipe earlier this month, but time to blog dried up like our pond for a couple weeks. The pond is still dry, and today I post this with bittersweet feelings: the very sweet friend who shared this recipe with me is moving with her family to Virginia today. They are precious people and I wish them the very best in this new adventure, but they will be sorely missed here.
This cake is somewhere between cake and coffee cake (which means a slice is equally good with a cup of coffee after dinner or with the first cup of the morning.) The cinnamon and glaze is reminiscent of honeybuns, especially if the cake is slightly warm.
Jennifer’s Honeybun Cake
1 box yellow cake mix (Jennifer recommends Duncan Hines)
1 cup buttermilk
3/4 cup oil
cinnamon sugar: 1-2 teaspoons cinnamon + 3/4 cup sugar
1 cup powdered sugar
2 teaspoons buttermilk or cream
1 teaspoon vanilla
Preheat oven to 350. Grease a 9×13 pan and set aside. Mix cake mix, buttermilk, eggs and oil, stirring until well-blended. Pour half into the prepared pan; sprinkle the cinnamon sugar mixture over the batter in the pan. Add the rest of the batter and gently swirl with a fork. Bake for 25-30 minutes or until done. Mix the glaze ingredients together and pour over the warm cake, then allow to cool before cutting and serving.
For the uninitiated, a honeybun is a preservative- and sugar-laden “snack cake” treat that is best when heated in the oven or microwave. Here’s a picture of the Little Debbie box in case you want to go in search of one for a side-by-side taste test. (My money is on the cake winning out, but it’s okay to like the packaged ones too.)