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~*Honey Bun Cake*~

~*Ingredients*~
~1/2 Cup (1 Stick) Unsalted, Softened Butter
~1 1/2 Cups Light Brown Sugar (Lightly packed)
~2 Large Eggs
~1/2 Cup Vegetable Oil
~1/2 Cup Honey
~1 Tsp. French Vanilla Extract
~2 3/4 Cups Cake Flour
~1 Tsp. Baking Powder
~1 1/2 Cups Cultured Buttermilk
~1 Tsp. Baking Soda
~1 Tbs. White Distilled Vinegar

(For Glaze)
~1 1/2 Cups Confectioner's Sugar
~1 Tsp. French Vanilla Extract
~2 Tbs. Honey
~2-3 Tbs. Milk

~*Preparation*~
~Preheat oven to 350F (170C).

~Cream together Butter and Brown Sugar.

~Blend in Eggs one at a time.

~Mix in Vegetable Oil, Honey and French Vanilla Extract just until fully combined.

~In a separate bowl, sift together Flour and Baking Powder and mix thoroughly. Add this to the main mixture in 3 additions, alternating with additions of Buttermilk. Begin and end with flour mixture, making sure all ingredients are fully combined after each addition.

~In a separate bowl, combing Vinegar and Baking Soda. Gently fold this into your main mixture: DO NOT BEAT OR BLEND.

~Line the bottom of your greased baking pan with parchment paper due to the Honey in this recipe. Bake accordingly to the following times:

~*Baking times for this recipe*~
~8" Round Pan (X2): 27 Minutes
~9" Round Pan (X2): 25 Minutes
~9"x13" Sheet Pan:  30 Minutes
~24 Cupcakes:       20 Minutes
~Bundt Pan:          35 Minutes

~While your cake is baking, prepare your glaze.

~Whisk together French Vanilla Extract, Honey and 2 Tbs Milk.

~Mix in Confectioner's Sugar until smooth. Add an additional 1 Tbs. of milk if needed for proper consistency.

~Cool the baked cake fully and turn out onto desired serving dish.

~Poke holes in the cake using a chopstick or similar utensil. Top cake and fill holes with glaze. Serve.

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