By Kevin Williams
I had some of this Amish Honey Bun cake a couple of weeks ago and it was fabulous. I bought the cake from a small Mennonite market in Kentucky. I've actually found the recipe in several Amish cookbooks and they are all the same so I am going to assume that this bakery is using a similar recipe. This cake taste like a cinnamon roll, in some ways. It's got ribbons of swirly honey bun goodness throughout the cake. And the recipe - all of the ones that I have seen - call for a box of yellow cake mix in the ingredients, so you really can't go wrong.
The bakery sold "mini cakes" and that is what I bought. I didn't want to spend $7.99 for a larger cake and, even more, I didn't want to eat the whole cake. Trying to watch calories, but in retrospect, I wish I had bought the larger one and eaten the whole thing. Give this Amish Honey Bun Cake a try, you will NOT be disappointed!
- 1 box Yellow Cake Mix
- 4 whole Eggs
- 1 cup Sour Cream
- ¾ cups Vegetable Oil
- 1 cup Light Brown Sugar
- 2 teaspoons Cinnamon
- 2 cups Powdered Sugar
- 6 Tablespoons Milk
- 1 teaspoon Vanilla Extract
- Stir cake mix, eggs, sour cream, and oil until smooth and blended. Might be a little lumpy, but generally smooth.
- In a separate bowl, mix together the brown sugar and cinnamon until combined. Set aside.
- Pour half of the cake batter into a greased 13×9 pan, spreading the batter out into a thin layer. Then add HALF of the swirl mixture to the top, covering the entire layer of batter. Pour the rest of the batter on top, and spread the batter until the cake is even. Top the cake off with the rest of the swirl mixture. You can swirl the topping with a knife here to make it pretty!
- Place the cake into the oven and bake for 45-50 minutes, or until an inserted toothpick comes out clean.
- While the cake is baking, make the glaze. In a bowl, mix the powdered sugar, milk, and vanilla until glaze is of desired consistency. When the cake comes out of the oven, immediately pour glaze onto the hot cake. Let the cake sit for a few minutes so the glaze can set and serve warm or at room temperature.