Happy Monday! I hope everyone out there had a great weekend!
This weekend, my gym did a “Super Launch” of all the Les Mills programs where they launch them all in one day, which is pretty intense. I went to do BodyPump, Step, and Attack on Saturday and did Combat and CXWorx on Sunday morning. Combat is super popular, so I knew it would be less crowded Sunday morning, and it was definitely a good idea since I was totally wiped out after BodyStep.
The new BodyStep is crazy hard! Usually it’s not that bad so I figured I could handle 3 classes. Luckily, Attack was not as hard (or maybe I just slacked off), but I think I’m still tired from Step! It was kind of awesome. The new BodyPump is pretty good, and I liked the new CX as well. (Geez, there’s a lot of classes)
Anyways, I also went for a short-ish long run of 6 miles on Sunday. I meant to do more, but I just wasn’t feeling it (probably because I was tired, duh), so today I went to the pool to swim and give my legs a break.
I also went to a friend’s bridal shower this weekend. It feels like they just got engaged, but now they’re getting married in just a few weeks! So exciting =)
Ok, so the cake. My boss asked me to bake a cake for a co-worker’s birthday today, and while I don’t want to become the official office baker or anything, I decided to be nice and make one.
This recipe is from an old church cookbook, and I hadn’t made it in a while, but it’s really good. It’s almost like a coffee cake…except not. (The cake is a lie)
Honey Bun Cake
Ingredients For the Cake:
- 1 package yellow cake mix (9×13 size)
- 8 oz sour cream
- 1 big package of vanilla instant pudding
- 4 eggs
- 2/3 c. oil
Ingredients for the Topping:
- 3 t cinnamon
- 2/3 c sugar
- 1/2 c nuts (I used pecans) chopped
Ingredients for the Glaze:
- 1 c. powdered sugar
- 4 T milk
Combine the ingredients for the cake in a bowl. Pour into a greased 9×13 pan (Note: it doesn’t really pour…it just kinda globs). Combine topping ingredients and sprinkle onto cake mixture. Use a knife to swirl the topping into the cake. Bake at 350 for 35-45 mins. Remove from oven and immediately top with glaze.
The original recipe had an extra 1/2 c of sugar in the cake mix, but I took it out. It’s not necessary. Enjoy!
Well, I’d better go feed the cat. He’s giving me the stink-eye…