With the glaze on top, it did taste like a honeybun but much better. Some of the glaze seeps down into the top layer making it moist and yummy. It is amazing served warm, right out of the oven with a cup of coffee. I love the glazy-cinnamon-sugary topping on this cake. It's very easy too since it starts with a boxed mix.
1 box yellow cake mix (18.25 ounce)
1 cup sour cream
3/4 cup vegetable oil
1 cup light brown sugar
2 tsp cinnamon
2 cups powdered sugar
6 Tbsp milk
1 tsp vanilla
1. Preheat oven to 325 degrees.
2. By hand, blend the cake mix,eggs, sour cream, and oil until well-incorporated. It's okay if there are some lumps. Set aside
3. In a separate bowl, mix together the brown sugar and cinnamon until well-blended. Set aside.
4. Pour half of the cake batter into a greased 9x13 pan spreading the batter out into a thin even layer. Add half of the swirl mixture on the batter, covering the entire layer. Pour the rest of the batter on top and spread until even. Top with the rest of the swirl mixture. With a knife swirl the batter.
5. Bake for 45-50 minutes or till toothpick comes out clean. I bake a lot of my coffee cakes in two round pans and they usually require a little less time to bake.
6.While the cake is baking, make the glaze. In a bowl, mix the powdered sugar, milk and vanilla until glaze is desired consistency. Note: I always made my glaze using powdered sugar, hot water, and vanilla. Plus I add in a pat or two of very soft butter. The butter makes the glaze taste so much better. If you use my method, it might take a little less water than when using milk. So start out with less and add more as needed.
7. When the cake comes out of the oven immediately pour the glaze onto the hot cake. You might have to tilt the cake to spread it evenly. Let the cake sit for a few minutes until the glaze is set. This is best served while still warm.
Linking to: Foodie Friday Diana Rambles Mealtime Monday StoneGable Clever Chicken