Glazed Over

The other day a box of Krispy Kreme donuts was delivered to my door. A fundraiser was happening through a friend, so I signed up for a dozen donuts... for my mom. You see, she is the President of the Krispy Kreme Donut Fan Club.

OK, not really.

But if there was a KKDFC, she would most definitely be the President. I don't think she can drive past a KKD store without stopping. Thankfully, they aren't in the local area so she can only stop when she's traveling... which is a very good thing, because she would be a very large woman, indeed.

She was incredibly kind about having them in the house, never eating one upstairs in my presence. Although watching someone eat a "regular" food doesn't bother me anymore (except for pizza, eating that in front of me is just plain MEAN) she is always sensitive to my gf status.

So, although I never saw one of the donuts, they did get me thinking... about glaze. There is just something about a glazed donut. The slightly set, yet still soft glaze that covers it sends a donut over the top.

Glaze.

I couldn't stop thinking about it, so I decided to do something about it.

Below you will find a once-glutenous-now-gf cake recipe called "Honey Bun Cake"... complete with.... you guessed it... GLAZE.

Here's the thing, though. It will be tempting to shove your face right into the pan after glazing. Don't do that. Two reasons.

First, searing hot cake.

Second, it actually tastes even better after it has completely cooled.

Trust me, it will be worth the wait.

My apologies for the terrible photo. After waiting and waiting for this cake to cool, I must confess my mind was NOT focused on getting a good shot. It was focused on EATING IT.


Gluten Free Honey Bun Cake

1 cup brown sugar (I used light brown)
2 tsp cinnamon

1 box gf yellow cake mix (I used Wegmans, you can also use Betty Crocker)
1 cup sour cream (I used light sour cream)
4 eggs
1/2 cup melted coconut oil (or veggie, canola)

2 cups powdered sugar
5-6 Tbsp milk
1 tsp vanilla extract

Preheat the oven to 350 degrees. Spray a 9x13 pan with non-stick spray.

In a small bowl, blend the brown sugar and cinnamon. Set aside.

In a medium bowl, stir together the cake mix, sour cream, eggs and oil using a whisk. Spoon half of the batter into the prepared pan and spread to cover the entire bottom of the pan. Sprinkle the brown sugar/cinnamon mixture over the batter, then spoon the remaining batter over the brown sugar and spread, covering all the brown sugar.

Using a knife, swirl the batter, running the knife in a zig-zag pattern.

Bake for 30-35 minutes, until a toothpick comes out clean. While the cake is baking, combine the powdered sugar, milk and vanilla until smooth. Immediately after removing the cake from the oven, drizzle the glaze over the cake and spread with a spatula.

Allow to cool completely before cutting.