CINNAMON ROLL BUNDT CAKE

Confession: I positively eff to eat dish for breakfast, and especially drinkable block. Rearwards in college, I became hooked on a positive dish that was only acquirable for breakfast on the weekends, a instruction that included two prosperous yellow bar layers with a spicy pecan-streusel weapon nestled surface. It was unmingled heaven! E'er since those (long-ago) days, coffee cakes are one of my contender sweetness treats to egest and like, and today, I am sharing one of my all moment coffee cover recipes: Laurel Rove Bundt Cover. This direction takes all of the pleasing elements of a laurel range and combines them in bar form-including a tangy favourable. And because it is prefab easily with the aid of a bar mix, the schoolwork for this block is a pass. Read on to snatch the direction!

For the cake

• 1 package yellow cake mix (I prefer Betty Crocker)
• 2 tablespoons light brown sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 1/4 cups finely chopped pecans, divided
• 1 cup full fat sour cream
• 1/3 cup vegetable oil
• 1/4 cup water
• 3 tablespoons honey
• 4 large eggs
• 1 teaspoon vanilla extract

For the glaze

• 4 ounces softened cream cheese
• 2 cups sifted powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk

Instructions

1. Preheat oven to 350. Grease and flour a 12 cup Bundt pan; set aside.
2. For the streusel filling, combine 2 tablespoons of the cake mix, the brown sugar, cinnamon, nutmeg and 1 cup pecans in a small bowl, stirring until incorporated. (Reserve the remaining pecans for sprinkling on top of the cake later on.) Set filling aside.
3. For the batter, combine the remaining cake mix, sour cream, oil, water, honey, eggs and vanilla in the bowl of a stand mixer. Mix on low to incorporate before adjusting mixer speed to medium-high and beating for an additional 2 minutes or so, until batter is completely smooth.
4. Pour a layer of 1/2 of the batter into the bottom of the prepared pan, using a spatula to spread it evenly in the pan. Sprinkle the filling evenly on top of the batter layer. Pour the remaining batter on top of the filling, spreading evenly with a spatula so that the entire streusel layer is covered. Place pan in the oven and bake for 45-50 minutes, or until cake tester comes out clean. Place pan on wire rack to cool for 10 minutes before turning out onto rack to cool completely, about 30 minutes more.
5. While cake cools, prepare the glaze. Combine the cream cheese, powdered sugar, vanilla and 1 tablespoon of the milk in a large mixing bowl. Use a hand mixer to beat until combined, adding the additional tablespoon of milk, if necessary, to achieve a drizzling consistency. Drizzle glaze over cooled cake. Sprinkle with reserved 1/4 cups of pecans.

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