Tag Archives: easy_cake

Cinnamon Bun Coffee Cake

IMG_2203Try as I might, I just can’t seem to enjoy eating broccoli or fresh spinach (although they are my favorite vegetables!) as much as I enjoy eating a fresh, hot cinnamon bun. And they sure as hell don’t smell as good as a cinnamon bun!

I also love to entertain. Brunch is one of my favorite events to host. HOWEVER, that does limit your available time to prepare the day of the event; pre-prep is essential! This is a wonderful recipe to have the delicious taste and smell of cinnamon buns without the hassle of making buns from scratch.You can prep the coffee cake the night before, refrigerate overnight and, Voilà, you have amazing in the morning. Yes, this will probably add a little junk in your trunk (or buns) if you eat it every day, but it’s a fabalicious treat.

Ingredients

  • Cake

2⁄3 cup softened butter
3⁄4 cup sugar
3⁄4 cup light brown sugar
2 eggs, room temperature
2 cups flour
1 1⁄2 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
1⁄2 tsp salt
1 cup buttermilk
3⁄4 cup finely chopped walnuts or pecans (optional)

  • Topping

4 Tbs melted butter
3⁄4 cup light brown sugar
1 1⁄2 tsp cinnamon
1⁄2 cup finely chopped walnuts or pecans
1 tsp Jesse James Bourbon

  • Glaze 1 (Cream Cheese)

1 cup powdered sugar
1⁄4 cup unsalted butter, softened
1 tsp Jesse James Bourbon (use almond or vanilla extract if serving children!)
4 oz cream cheese, softened

  • Glaze 2

1 1⁄3 cup powdered sugar
2 Tbs unsalted butter, melted
1 1⁄2 tsp Jesse James Bourbon (use almond or vanilla extract if serving children!)
2 Tbs milk
1⁄4 tsp salt

Directions for the Cake:

Prepare 9×13 pan. Preheat oven to 350°. Cream butter and sugars until fluffy. Add eggs and beat until combined. Sift dry ingredients. Add dry ingredients and buttermilk to egg/butter mixture, alternating. Stir in nuts. Pour into prepared pan. Combine the topping ingredients very well. Sprinkle all around top of cake. Cover and refrigerate over night. When your ready to bake, remove cover and bake in preheated over for 35 minutes.

Directions for the Glazes:

Combine all ingredients with mixer. Drizzle (or pour if you really like it!) over warm coffee cake. I serve the glaze on the side and drizzle glaze on each piece as I serve it.

How easy was that???? Enjoy!

Copyright © Henriettibles 2013 All Rights Reserved. No part of this website may be reproduced without Henriettibles’ express consent. Backlinks are allowed.

Butter Pecan Bourbon Cake

Bourbon. You know it. You love it. Now you’ll really, really want it! Two great tastes combined in one luscious cake, our Butter Pecan Bourbon Cake by Henriettibles.

What’s not to love? This cake is as easy to make as it is good to eat. Every party I take this cake to, it disappears in the blink of an eye. If you’re taking it to a party, you might want to make two so you have some for yourself!
bourbon bundt
Cake Ingredients:

  • 1 box butter pecan cake mix
  • 1 pkg vanilla pudding - the type you cook, not instant
  • 4 eggs - when baking, eggs should be at room temperature
  • 1/2 cup water
  • 1/2 cup canola oil
  • 1/2 cup Jesse James Bourbon Whiskey

Directions:

Beat all with electric mixer until combined. Pour into greased and floured Bundt pan. Bake at 325 for 60 minutes.*

*If you really like pecans, put some in the bottom of the Bundt pan before adding batter.

Syrup Ingredients:

  • 1 stick butter 283847_258559834170076_4848477_n
  • 1 cup sugar
  • 1/4 cup bourbon
  • 1/4 cup water

Directions:

Melt all in saucepan, bring just to a boil. Pour over cake as soon as it comes out of oven. Allow to cool slightly (be sure to allow the syrup to all absorb into the cake) in pan before turning out on to a serving plate.

Copyright © Henriettibles 2012 All Rights Reserved. No part of this website may be reproduced without Henriettibles’ express consent. Backlinks are allowed.