Julie's Honey Bun Cake
Servings
Prep Time
Cook Time
Ready In
Recipe: #14604
October 15, 2014
Categories: Breads, Breakfast, Comfort Food, Desserts, Cakes, 13x9 Sheet, North American, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Entertaining, Fall/Autumn, Father's Day, Ladies Luncheon, Mother's Day, New Years, Picnic, Potluck, Sunday Dinner, Winter, Weeknight Meals, Oven Bake, Vegetarian, Cake Mix, Flour more
"Best coffee cake ever! It's so good that our local restaurant now has it on the menu after I brought it to a Sunday School potluck. Our friend Neal, a confirmed bachelor who had never used his oven, liked this so much he asked me to teach him how to make it. Adapted from marileamills at food.com"
Ingredients
- FOR BATTER
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- FOR FILLING
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- FOR GLAZE
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Nutritional
- Serving Size: 1 (170.2 g)
- Calories 622.6
- Total Fat - 25.5 g
- Saturated Fat - 5.1 g
- Cholesterol - 76.5 mg
- Sodium - 302.4 mg
- Total Carbohydrate - 89.9 g
- Dietary Fiber - 1.5 g
- Sugars - 51.6 g
- Protein - 6.6 g
- Calcium - 117.7 mg
- Iron - 1.2 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.2 mg
Step 1
Preheat oven to 350 degrees and grease a 10 x 13 pan.
Step 2
Whisk together the batter ingredients until just barely incorporated. Spread almost half the batter in pan.
Step 3
In smaller bowl, combine brown sugar, pecans and cinnamon. Sprinkle over batter.
Step 4
Spread remaining batter on top.
Step 5
Bake for about 45 minutes or until golden brown. Be careful not to overbake, but you don't want to underbake either. In my oven, not using convection, it's perfect at 45 minutes.
Step 6
A few minutes before cake is done, whisk last three ingredients together until thin enough to spread.
Step 7
Immediately after moving cake from oven, poke holes in surface with a toothpick. Spread glaze over the cake.
Step 8
Let cool 1 hour, then serve. Tastes great made a day ahead too, just cover tightly.
Tips & Variations
No special items needed.
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