Sunday, August 19, 2012

Honey Bun Cake...always a favorite!

 



We have  been making this cake for years.  How many years?  I am not really sure.  I just know that it has been my oldest nephew, Brian's favorite cake since my husband and I got married and after my son was born it became his favorite cake.   We have made many, many Honey Bun Cakes through the years and they do not last long after they are made.  This is the the perfect coffee cake, snack cake or even a good cake for breakfast.   Here is what you will need for this one:

Cake:
1 yellow cake mix
 4 eggs
1 cup sour cream
3/4 cup vegetable oil
1 cup light brown sugar
2 tsp. cinnamon

Glaze:
2 cups powdered sugar
6 Tbs. half and half (you can use milk)
1 tsp. vanilla


By hand mix the cake mix, eggs, oil and sour cream until it is well incorporated.  In a separate bowl, mix the brown sugar and cinnamon for the streusal swirl.   Spray a Bundt pan well with nonstick baking spray.  Pour half of the cake batter in the pan.  Sprinkle half of the brown sugar/cinnamon swirl mixture over the batter.  Pour the rest of the batter over the streusel mixture, then sprinkle the rest of the streusel mixture over the batter.    Run a knife through the cake batter in a swirl motion to swirl the streusel mixture.    Place in a preheated 325 degree oven for 50 to 55 minutes or until a pick inserted comes out clean.   Remove from the oven and let cool for about 10 minutes before inverting onto a cake plate.

You can bake this in a 9"x13" pan, but I think the Bundt pan looks prettier.  Reduce the cooking time by about 10 minutes if you use the 9"x13" pan.

Mix the powdered sugar,  half and half, and vanilla and pour over the cake to glaze it.  You can serve immediately.








30 comments:

  1. Haven't thought about this cake in forever - thanks for the reminder!!

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    Replies
    1. we call it a sock it to me cake .

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  2. I have been looking for a recipe for Orange Sponge Cake. My father used to bring one home as a special treat every Christmas. I just couldn't get enough. Do you have a recipe for this delicious cake?

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  3. Beautiful dish! Sounds Yummy!

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  4. I agree with Mary, been a long time, thanks for the memories. :)

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  5. Have made this twice, both times it was enjoyed by all. Not a crumb was left.

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  6. I have a recipe very much like this but you add chopped pecans to the Streusel. Yummy!

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  7. My mom used to make this cake but it was called Sock-it-to-me cake. Delicious!

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    1. I've always made it in a 9x13 pan.....can't wait to try it in the bundt pan....looks great.

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    2. I have always made it in a 9x13 inch pan...Had never thought of using a bunt pan...can't wait to give it a try.....it looks so pretty.

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  8. We use to make this cake years ago and it was called Sock it to Me, I think the recipe was on a yellow cake mix box. It was very good and my Uncle from California loved it, I think the name was the drawing card for him. I think it had pecans in the sugar and cinnamon mixture.

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  9. It is known as "Sock it to me" cake in my part of Ohio and is my husband's favorite too traditionally made by his grandmother when she was alive. Love this cake!

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  10. Have made this cake for several years now I have only ever made it in a 9x13 pan.
    Bit will definitely try the bunt pan.
    Ever since I got the recipe it has been my favorite cake

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  11. Yes, we always called it a "Sock-it-to-Me" Cake.
    Yummmmm!!

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  12. Want to make certain I'm understanding correctly..... Mix 'by hand'???? Not mixer???? Looking forward to baking and taking to office!!! Hand mixed cakes gave an old fashioned texture like I remember as a child

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  13. Just mix with a whisk, not an electric mixer. When you use an electric mixer, cakes tend to get over mixed which makes them dry for some reason.

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  14. Oh my goodness! Sock-It-to-Me Cake! My Mum's best friend used to make this for their weekly coffee "clache" (I think I spelled that right); the ladies, the cake, and a pot of coffee (and tea for my British Mum), and the latest gossip! She put chopped walnuts in the strussel filling. Can't wait to make this for my friends! Thanks!

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  15. I was wondering why it was called "Honey Bun Cake" when there doesn't seem to be any honey in it -- but then I saw the posts mentioning "Sock-it-to-me Cake" and memories flooded back - that is an excellent cake !!!I had forgotten all about it :( Thanks for sharing !
    Before I forget - how do you get to use a name other than "anonymous" ?- I don't want my whole email id used and I couldn't figure out any other thing to do.

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  16. My mom makes this ALL the time. Original recipe for Sock-it-to-Me Cake. The one on they print on the cake box now isn't the same.

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  17. I make this cake...we add pecans to it sometimes and man it is just awesome...my sons love it very much ....this made me want one!!!

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  18. what size cake mix is used for this some of them are now 18oz and some are only 16oz????

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  19. Just made this tonight and it was incredible. So moist and the glaze works much better than any heavy icing. I love cinnamon and this cake is just oozing with it! Fantastic dessert!

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  20. Is this cake only good when it is warm or is it also good the next day?

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    1. Oh yum! This is soo good the next day cold(if it makes it!)

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  21. There are not enough words in the English language to describe how good this cake is. I took it to two pot lucks at school towards the end of the year and they were scraping the carmelized brown sugar bits after all the cake was gone.

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  22. I think this cake is known under many names and baked in more than one type of pan. I bake this cake and cook in a loaf pan, use half the batter add half of the Streusel Mix with 1/2 cup chopped pecans use a knife to swirl the Streusel Mix through the lower portion of the cake, add the remainder of the cake mix and most of the remaining Streusel Mix, reserving about 2 TBSP. repeat the directions for the lower half of the cake then sprinkle the reserved Streusel Mix on the top of the batter. bake in a 350% over for appx. 40 minutes or until a toothpick comes out clean. you can drizzle the glaze while still hot onto the cake Glaze: 1/2 cup powdered sugar, dash of Vanilla Flavoring and i TBSP + 2 tsp half and half or milk poke hole with the toothpick before drizzling. When baked in this pan and by adding the pecans it is called a Jewish Coffee Cake. I have been making this one for years and it is better after sitting for a day.

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  23. Delicious cake! I might pass out in a sugar coma here in the next 10 minutes, but totally worth it. lol!

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  24. I made it with a mixer and accidentally put everything in without the swirl. It smells amazing and baked well (had to add some minutes) but it turned out!

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