That 70s Breakfast...........HONEY BUN COFFEE CAKE

Ah the 70s......and Honey Buns.

Back in the early 70s  when I was in school, I remember my mornings like it was yesterday.  Before the bus came, I'd sit and watch "The New Zoo Review" and eat my trusty HONEY BUN for breakfast.

My morning staple. 

That was before Calories, Fat Grams, Carbohydrates, Trans Fat and Jamie Oliver were around.

I can't hear the word Honey Bun and not have that wonderful memory of taste, come rushing back to me.

The crackled glaze on top, the cinnamon and brown sugar flavor and the moist cake center.

So of course I had to try this recipe when I discovered it back in 1999, and oh the memories!

Over 35 years has past since my first Honey Bun experience, and every time I taste this cake, I can almost hear Freddie the Frog, and Henrietta Hippo, teaching me wholesome values before I jumped on that school bus and headed off to school.

Now that I'm grown, I prefer to call it "Coffee Cake", but the child in me still wants to call it "Honey Bun Cake".

1 box yellow cake mix
8 ounce tub sour cream
4 eggs
3/4 c. vegetable oil
1 c brown sugar
1 Tbsp ground cinnamon
2 c. powdered sugar
4 Tbsp. milk
1 Tbsp. vanilla

Preheat oven to 325.  Prepare 9 x 13 pan.

In large mixing bowl, combine cake mix, eggs, oil, and sour cream.  Stir by hand until large lumps are gone.  There will still be some lumps but that's ok.

Pour half the batter into the pan.

Now, in a medium bowl.  Take your brown sugar and cinnamon and combine.

Mix up your brown sugar and cinnamon really well. 

Sprinkle the brown sugar mixture all over the batter in the cake pan.

Don't do what I did below. Be sure to get that cinnamon mixture all the way to the edge of the pan.

Now carefully spread the other half of the batter on  top.

Don't be afraid, it's gonna get really uncomfortable.

All the batter and stuff is gonna get all mixed together and you're gonna think you are doing it all wrong.

But don't worry how it looks.  Trust me.

Once it's all spread around, take a butter knife and twirl it all through the batter, so it gets all swirly and stuff.

Bake for 40 minutes or until a toothpick comes out clean.

Just when it's about done baking, mix together your powdered sugar, vanilla and milk.

I always use a fork to be sure all the little clumps get broken up.

Once the cake comes out of the oven, waste no time at all.

Pour this powdered sugar mixture over the warm cake.

Now sit back and wait for the wonderful crackle to appear.

Oh that honey bun topping.

Try your hardest to wait about 15 minutes before you cut into her.

I know it's gonna be hard waiting, especially if you have a nice cup of coffee sitting there.

But once it's time, close your eyes, and see if it takes you back to your Honey Bun days.

And if you don't have any Honey Bun memories, then start those memories today, right now.