Honey Bun Cake
1 box yellow cake mix
2/3 cup vegetable oil
4 Eggs
1 cup sour cream
1 cup packed brown sugar
1/3 cup chopped pecans
2 tsp. cinnamon
1 cup powdered sugar
1 Tbsp. milk
1 tsp. Vanilla
Heat oven to 350º (325 for dark or nonstick pan). Grease and lightly flour 9×13-inch pan.
In large bowl beat cake mix, oil, eggs and sour cream with electric mixer on low speed 30 seconds, then on medium speed two minutes, scraping bowl occasionally. Spread half of the batter in pan. In a small bowl, stir together, brown sugar, pecans and cinnamon; sprinkle over batter in pan. Carefully spread remaining batter evenly over pecan mixture. Bake 44 to 48 minutes or until deep golden brown. In another small bowl, stir powdered sugar, milk and vanilla until thin enough to spread.
Prick surface of warm cake several times with fork. Spread powdered sugar mixture over cake. Cool completely. Store covered. Serves 12.
Buttermilk Strawberry Skillet Cake
5 Tbsp. room temperature, salted butter
1 1/4 cups all-purpose flour
3/4 cup sugar
1 1/2 tsp. vanilla
1 large egg
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup buttermilk
2 cups Strawberries, sliced in half lengthwise
2 tsp. sugar
Preheat oven to 375°F. Butter a 10-inch cast-iron skillet and dust with flour. Beat the butter and 3/4 cup of the sugar in a large bowl with an electric mixer on medium speed. Beat in the vanilla and egg.
Wisk together the flour, baking powder, baking soda and salt in a medium bowl until combined. With the mixer running, add about a third of the flour mixture to the butter sugar mixture; blend together, then add about half of the buttermilk and blend together. Continue adding the flour and buttermilk in this manner, ending with the flour, mixing just until the batter comes together. Pour the batter into the prepared skillet and smooth the top. Place the strawberries on top of the cake batter pressing down gently. Sprinkle the remaining 2 tsp. sugar over top. Bake until golden brown, 35 to 40 minutes. Let cool slightly. Top with whipped cream or vanilla ice cream. Serves 4 to 6. Recipe courtesy of Trisha Yearwood.
