Celebrating Birthdays and a Honey Bun Cake

We celebrated the Spring/Summer Birthdays in my family with a brunch. DIL Julie, granddaughter Avery and grandson Caiden had Spring Birthdays; son Kevin, granddaughter Cissy, son Tim, and Caiden's girlfriend Liz, and Ella have Summer birthdays.  Also, Rich's ten year of his passing is on the 16th.  We honored all of them and talked about some things that were special about each of them.  I asked for a special blessing for all the kids starting their school year.

 

I tried a new coffee cake that my friend, Jackie, had sent to me awhile back.  We lit the candles and all the birthday people jointly blew out the candles.  

My Menu was:

Charcuterie board

Yogurt Berry Granola parfaits

Scrambled egg ham and cheese sliders with a butter maple glaze

Maple Bacon and Sausage

Monkey Bread

Honey Bun Cake

Iced Tea and assorted cold drinks

 

 

 

 

 

After everyone left, I set up a table outside with my new tablecloth that I saw on Linda's blog, that matches my mini cake stand that Linda sent me awhile back that matches perfectly.

It's no hot tea for me in the afternoon on these 100 degree days here in Texas! We have to be nearing 40 days of over 100 so far.   This Mango tea is so fabulous.  It's the house iced tea at the Chocolate Angel Tea Room that I had been to this past week and I finally bought some.  They serve it with a slice of orange and I did too.

Yield: 20

Author: Kitty, but recipe is adapted from my friend Jackie's and the Cake Mix Doctor

Honey Bun Cake

This is a yummy cake to serve to a crowd and smells so great while baking!

Ingredients

• 1 yellow cake mix (since cake mixes are no longer 18.25 ounces, I add a heaping 1/3 cup of extra cake mix that I keep on hand)
• 4 eggs
• 2/3 cup oil
• 1/3 cup water
• 1 cup sour cream
• 1 tablespoon cinnamon
• 1/3 cup honey
• 1/3 cup brown sugar
• 1/2 cup chopped pecans, optional
• Glaze: 2 cups powdered sugar, 1/4 cup milk, 1 teaspoon vanilla

Instructions

1. Lightly spray a 9 x 13" pan.
2. Preheat oven to 350 degrees.
3. Combine the cake mix, eggs, oil, water and sour cream in a mixing bowl and beat at medium speed until smooth. Pour the batter into the prepared pan.
4. Drizzle the honey on top of the batter, then sprinkle on the brown sugar, cinnamon and pecans, if using. With a dinner knife, swirl through these ingredients to blend them slightly.
5. Bake the cake until golden brown and springs back when lightly pressed with your finger, 38-40 minutes. Remove from the oven and set aside while you prepare the glaze.
6. Stir all the ingredients together for the glaze until well combined. Pour over the hot cake, spreading to the sides. Allow the cake to cool 20 minutes before cutting into it.

Notes

I made the cake ahead of time. It says that it keeps at room temperature for up to 1 week if wrapped. You can freeze it, wrapped in aluminum foil for up to 6 months. Thaw at room temperature on the counter before serving. I cut the extras and froze them to have on hand.

My wonderful family that came:

Hayden and Harper in front, then Kevin, Kristen, Liz, me in front of Caiden, Avery, Mike, Ella, Tim and Molly

 

 

 Cissy turned Sweet Sixteen this past week!

Avery made varsity volleyball at her school as the starting libero!

 

 Thank you for your visit!  xo

I am sharing this with:

Love Your Creativity Link Party

Full Plate Thursday at Miz Helen's Country Cottage

Encouraging Hearts and Home