<p>The Junk Cake is delicious - haven’t had it in awhile, but a piece/scoop of it warm…to die for. </p>
<p>If I’m deciding to have cake, I certainly don’t want it to be healthy! And the easier the better for me!</p>
<p>I’ve posted this on CC before, but it fits “Easy Cake” category. Often make it for a breakfast coffee cake - this is the cake that if any is left after breakfast it doesn’t make it through the day cause everytime someone walks by it they can’t RESIST taking a bite.</p>
<p>Crazy good.</p>
<p>HONEYBUN CAKE</p>
<p>Ingredients:
1 box (18.25 Oz. Box) Yellow Cake Mix
4 Eggs
1 cup Sour Cream
¾ cup Vegetable Oil
1 cup Light Brown Sugar
2 teaspoons Cinnamon
2 cups Powdered Sugar
6 Tablespoons Milk
1 teaspoon Vanilla Extract</p>
<p>Directions:
Preheat your oven to 350 degrees.
Spray 13x9 baking dish with nonstick cooking spray (I like the kind that has flour in it).
In a medium bowl, combine the cake mix, eggs, sour cream, and oil and mix until well-It’s okay if it is lumpy.
In a separate bowl, mix together the brown sugar and cinnamon until well-blended; set aside.
Pour half of the cake batter into a greased 13×9 pan, spreading the batter out into a thin layer. Add all of the brown sugar/cinnamon mixture to the top, covering the entire layer of batter. Pour the rest of the cake batter on top, and spread the batter until the cake is even. Take a knife and use it to make swirl patterns around the cake (just kind of go in a figure 8 pattern)
Place the cake into the oven and bake for about 40-45 minutes, or until an inserted toothpick comes out clean.
While the cake is baking, make the glaze. In a bowl, mix the powdered sugar, milk, and vanilla until glaze is of desired consistency. When the cake comes out of the oven, immediately pour glaze onto the hot cake. You might have to pick up the cake and tilt it to spread the glaze evenly. Let the cake sit for a few minutes so the glaze can set and serve warm or at room temperature.</p>
<p>(I have halfed the recipe many times and substituted a Jiffy mix yellow cake mix for the regular box of cake mix - works great for an 8 x8 or 9x9 pan)</p>
<p>You can usually get unsweetened coconut in Indian grocery stores.</p>
<p>As for apple cake.</p>
<p>Here is Fannie Farmer’s 1918 version:</p>
<p>Dutch Apple Cake (1918)
1 cup scalded milk
2 3/4 cups flour
1/3 cup butter
1/3 cup sugar
Melted butter
5 sour apples
1/3 teaspoon salt
1/4 cup sugar
1 yeast cake
1/2 teaspoon cinnamon
2 eggs
2 tablespoons currants</p>
<p>Mix first four ingredients. When lukewarm add yeast cake, eggs unbeaten, and flour to make a soft dough. Cover, let rise, beat thoroughly, and again let rise. Spread in a buttered dripping-pan as thinly as possible and brush over with melted butter. Pare, cut in eighths, and remove cores from apples.</p>
<p>Press sharp edges of apples into the dough in parallel rows lengthwise of pan. Sprinkle with sugar mixed with cinnamon and sprinkle with currants. Cover, let rise, and bake in a moderate oven thirty minutes. Cut in squares and serve hot or cold with whipped cream sweetened and flavored.</p>
<p>And the Fannie Farmer one I’m used to making which doesn’t need rising or yeast (and which calls for Apricots as a first choice):</p>
<p>Apricot (or Apple) Kuchen (1982ish)</p>
<p>1 1/2 cups flour
2 tsp baking powder
1/2 cup sugar
1/2 teaspoon salt</p>
<p>1 yeast cake
1/2 teaspoon cinnamon
2 eggs
2 tablespoons currants
1 egg well beaten
1/2 cup milk
1/2 cup butter melted
Fruit (about 15 apricots or 3 apples) equivalent number of peaches or plums
Optional topping 1/4 cup sugar (I like brown sugar), 1/2 tsp cinnamon, and 1/4 tsp nutmeg</p>
<p>Sift the dry ingredients into a bowl then stir in the wet ones gently.</p>
<p>Press sharp edges of fruit into the dough in parallel rows lengthwise of 9" x 12"pan. Cook at 350 degrees about 25 minutes.</p>
<p>If you are feeling decadent serve it with whip cream.</p>
<p>You can also get unsweetened coconut (and opened halved coconuts, too) at Whole Foods. </p>
<p>Mamom: I use whatever flour I’ve got. I’ve used whole wheat, all-purpose, cake, and mixtures. It’s all good.</p>
<p>looks like I have some baking to do this weekend!</p>
<p>I tried that coconut cake, no unsweetened in the small town where we were so I adapted the recipe to offset the pure sweetness. 1/2 brown & 1/2 white sugar, 1/2 tsp salt, 3/4 cup chocolate chips & pecans. Cooked until it was quite thoroughly golden brown and it made yummy chewy bars.</p>