HONEY BUN COFFEE CAKE
CAKE:
1 box Pillsbury yellow cake mix with pudding
4 large eggs
2/3 cup vegetable oil
1/3 cup water
1 8-ounce container sour cream
1/2 cup firmly packed brown sugar
1 teaspoon ground cinnamon
2/3 cup chopped pecans
GLAZE:
1 cup sifted powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees (F). Grease and flour a 9x13x2 inch
baking pan; set aside.
Combine first 5 cake ingredients in a mixing bowl; beat at electric
mixer's medium speed until smooth; set aside. In a small bowl,
combine brown sugar, cinnamon, and pecans; set aside.
Pour half of batter into greased and floured baking pan. Sprinkle
half of sugar mixture over batter. Pour remaining batter on top of
sugar mixture. Gently swirl batter with knife.
Bake for 30-35 minutes or until a wooden toothpick inserted in center
comes out clean. Remove from oven.
To make glaze, combine all ingredients; beat at medium speed until
smooth.
Drizzle glaze over cake and cool. Cut into squares. Makes 8-12
servings.
**I double the brown sugar mixture and use just about all of it, if
not all of it. I double the glaze and use what I want on the cake. I
drizzle about 1/3 cup of honey over the sugar mixture, followed by
the rest of the cake batter.
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