Honey Twist Coffee Cake Recipes

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HONEY TWIST COFFEE CAKE



Honey Twist Coffee Cake image

You'll twist and shout over this yeast raised coffee cake that's covered and filled with tempting honey and nuts

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 3h5m

Yield 18

Number Of Ingredients 14

3 to 3 1/2 cups Gold Medal™ all-purpose flour
1 cup sour cream
2 tablespoons granulated sugar
2 tablespoons butter or margarine, softened
1 teaspoon salt
1 package regular or quick active dry yeast
1/4 cup very warm water (120°F to 130°F)
1 egg
1/4 cup butter or margarine, melted
1/3 cup packed brown sugar
1/4 cup honey
1/2 cup chopped nuts
1/3 cup butter or margarine, softened
1/4 cup honey

Steps:

  • In large bowl, mix 1 cup of the flour, the sour cream, granulated sugar, 2 tablespoons butter, the salt and yeast. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 3 minutes, scraping bowl frequently. Beat in egg. Stir in enough flour, 1 cup at a time, to make dough easy to handle.
  • Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched.
  • In ungreased 13x9-inch pan, mix 1/4 cup butter, 1/3 cup brown sugar and 1/4 cup honey; spread evenly in pan. Punch down dough. On floured surface, flatten dough with hands or rolling pin into 24x9-inch rectangle.
  • In small bowl, mix all filling ingredients until well blended. Spread filling crosswise over half of rectangle to within 1/4 inch of edges of dough; fold crosswise in half. Seal edges; cut rectangle crosswise into 6 (2-inch) strips. Twist each strip loosely; place strips crosswise in pan. Let rise until double, about 1 hour.
  • Heat oven to 375°F. Bake 20 to 25 minutes or until coffee cake is golden brown. Immediately turn upside down onto heatproof serving plate. Let stand 1 minute so honey mixture will drizzle over coffee cake.

Nutrition Facts : Calories 235, Carbohydrate 30 g, Cholesterol 40 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 190 mg

HONEY NUT COFFEE CAKE



Honey Nut Coffee Cake image

New York City stinks. Garbage, exhaust, crowds of human beings, and who really knows what. Fortunately there are little pockets of fragrance everywhere. My favorite city smell comes from the street-nut carts. The men who mind the carts stand all day long tossing peanuts in sugar over heat in copper drums, sending burnished sugar smoke wafting down the sidewalk. There's no need to advertise or call out for customers. That smell, on an early fall afternoon, half hot and half cool, is like a magnet. This candied-peanut butter cake is an ode to those nut-cart guys. Thank you for making New York a little more wonderful. Add 2 cups of raspberries to the cake if you'd like a peanut butter and jelly effect, or keep it plain for simple butter-nut bliss.

Provided by Samantha Seneviratne

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 13

6 tablespoons (3/4 stick) unsalted butter
1/3 cup granulated sugar
3 tablespoons honey
1/4 cup heavy cream
6 3/4 ounces roasted, salted peanuts (1 1/2 cups)
6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus more for pan
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
3/4 cup whole milk, at room temperature

Steps:

  • Prepare the peanut topping: In a small saucepan, combine the butter, sugar, honey, and cream. Heat the mixture over medium heat until the butter is melted, stirring occasionally. Bring the mixture to a boil over medium heat, until a bit lighter in color, about 3 minutes. Add the peanuts and cook until the caramel thickens slightly, 1 minute more. Transfer to a bowl and let cool, stirring occasionally, while you prepare the cake batter.
  • Prepare the cake: Preheat the oven to 350°F. Butter a 9-inch round springform pan.
  • In a small bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the butter and sugar with an electric mixer on medium speed until fluffy, about 3 minutes. Beat in the egg and vanilla. On low speed, beat in half of the flour mixture, then the milk, and then the last half of the flour mixture.
  • Transfer the batter to the prepared pan and smooth the top. Dollop the top of the batter with the peanut mixture and spread it out evenly. Bake the cake until the top is caramelized, the cake is set, and a toothpick inserted into the center comes out with moist crumbs attached, 55 to 65 minutes. Cover the cake with foil if it starts to brown too quickly.
  • Transfer the pan to a wire rack and let cool for 15 minutes, then remove the ring and let the cake cool completely before serving.

HONEY COMB COFFEE CAKE



Honey Comb Coffee Cake image

Great ingredients in this coffe cake: almond and orange extracts, butter, pecans, honey and nutmeg....moist and delicious! It is easy to make. Just mix up the cake, boil and pour on the topping, and bake.

Provided by Brenda Benzar Butler

Categories     Desserts     Cakes     Coffee Cake Recipes

Yield 16

Number Of Ingredients 15

1 ¾ cups all-purpose flour
½ cup white sugar
½ cup unsalted butter
⅓ cup milk
2 eggs
2 teaspoons baking powder
½ teaspoon almond extract
½ teaspoon orange extract
½ cup unsalted butter
½ cup chopped pecans
¼ cup white sugar
½ teaspoon ground nutmeg
1 tablespoon milk
½ teaspoon orange extract
¼ cup honey

Steps:

  • Preheat oven to 350 degrees F (175 degrees C); grease and flour a 9 inch square baking pan.
  • Combine flour, 1/2 cup sugar, 1/2 cup butter or margarine, 1/3 cup milk, eggs, baking powder, 1/2 teaspoon orange extract , and almond extract until well mixed. Spread batter into prepared pan.
  • To Make Topping: In a heavy 2 quart saucepan combine 1/2 cup butter or margarine, pecans, 1/4 cup sugar, honey, nutmeg, 1 tablespoon milk, and 1/2 teaspoon orange extract. Cook over medium heat, stirring occasionally, until mixture comes to a full boil . Continue cooking, stirring occasionally, for 2 or 3 minutes. Pour topping evenly over coffee cake.
  • Bake 22 to 27 minutes, or until wooden pick inserted in center comes out clean.

Nutrition Facts : Calories 241.3 calories, Carbohydrate 25.2 g, Cholesterol 54.2 mg, Fat 14.9 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 7.8 g, Sodium 74.3 mg, Sugar 14.3 g

MAPLE TWIST COFFEE CAKE



Maple Twist Coffee Cake image

If you like maple flavor, you will love this recipe. It is so pretty with all the twists and is always a hit at bake sales I have brought it too.-Deanna Richter, Elmore, Minnesota

Provided by Taste of Home

Time 1h5m

Yield 16 servings.

Number Of Ingredients 19

1 package (1/4 ounce) active dry yeast
3/4 cup warm whole milk (110° to 115°)
1/4 cup butter, softened
3 tablespoons sugar
1 large egg, room temperature
1 teaspoon maple flavoring
1/2 teaspoon salt
2-3/4 to 3 cups all-purpose flour
FILLING:
1/2 cup sugar
1/3 cup chopped walnuts
1 teaspoon ground cinnamon
1 teaspoon maple flavoring
1/4 cup butter, melted
GLAZE:
1 cup confectioners' sugar
2 tablespoons butter, melted
1 to 2 tablespoons whole milk
1/2 teaspoon maple flavoring

Steps:

  • In a large bowl, dissolve yeast in warm milk. Add the butter, sugar, egg, maple flavoring, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, in a small bowl, combine the sugar, walnuts, cinnamon and maple flavoring; set aside. , Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 12-in. circle; place 1 circle on a greased baking sheet or 12-in. baking pan. Spread with a third of the butter; sprinkle with a third of the filling. Repeat layers twice. Pinch edges of dough to seal., Carefully place a glass in center of circle. With scissors, cut from outside edge just to the glass, forming 16 wedges. Remove glass; twist each wedge 5 or 6 times. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes., Bake at 375° until golden brown, 18-20 minutes. In a small bowl, combine glaze ingredients; set aside. Carefully remove coffee cake from pan by running a metal spatula under it to loosen; transfer to a wire rack. Drizzle with glaze.

Nutrition Facts : Calories 236 calories, Fat 10g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 134mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

CINNAMON TWIST COFFEE CAKE



Cinnamon Twist Coffee Cake image

I got this recipe over 40 yrs ago from a Fleischmann's Yeast Cookbook, The section is called "Rising on Ice" I love it because I do all the work the day or several hours before and just bake it when I want it really fresh & warm from the oven!

Provided by Just Janie

Categories     Yeast Breads

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 12

5 -6 cups bread or 5 -6 cups flour
1 1/4 cups sugar
1 teaspoon salt
2 tablespoons dry yeast
1 cup milk
2/3 cup water
1/4 cup butter or 1/4 cup margarine
2 eggs, room temperature
3/4 cup raisins (optional)
melted butter or margarine
1 tablespoon cinnamon
cinnamon or sugar, mixture

Steps:

  • In large bowl mix together 1 3/4 cups flour, 1/2 cup sugar, salt & yeast.
  • Combine milk, water & 1/4 cup butter in small bowl. Heat til very warm (120 - 130). I do 90 seconds in micorwave. Butter does not need to melt. Gradually add to dry ingredients. Beat at medium 2 minutes, Add the egss & 1/2 cup flour and beat on high 2 minutes. Switch to dough hook or add by hand, enough flour to make a moderately stiff dough. If adding raisins, you may do so now. Knead until smooth & elastic in mixer on by hand on floured board.
  • Place in greased bowl, cover & let rise in warm place 20 minutes.
  • Divide dough in half. Roll each hald into a 9 x 12 inch rectangle.
  • Spread with melted butter.
  • Sprinkle with mixture of the remaining 3/4 cup sugar & cinnamon.
  • Fold from 9" side- 3" over the center of the sqaure. Then fold the other side over 3" so you will have it folded into thirds (3 layers)it will be 3" x 12".
  • Cut into 12 one inch slices. Take each slice and pinch end to seal. Tightly twist your slice and place into a greased 9 " square pan. (2 rows of 6). Repeat with other half.
  • Cover with sprayed or lightly oiled wax paper. Then top with plastic wrap.
  • Chill for 2 - 24 hours.
  • When ready to bake, remove from refrigerator. Uncover. Let stand at room temp for 10 minutes.
  • Bake at 375 for about 25 - 30 minutes. Serve drizzled with powdered sugar glaze. May be separated & served individually or cut as a coffee cake. Enjoy!

Nutrition Facts : Calories 185.9, Fat 6, SaturatedFat 3.3, Cholesterol 48.3, Sodium 343.4, Carbohydrate 30.4, Fiber 1.1, Sugar 21.5, Protein 3.6

HONEY TWIST COFFEE CAKE



Honey Twist Coffee Cake image

Your guests will be more than impressed when your present them with this tender, melt-in-your-mouth coffee cake glazed with brown sugar and honey.

Provided by Allrecipes Member

Time 3h5m

Yield 18

Number Of Ingredients 14

3 cups all-purpose flour
1 cup sour cream
2 tablespoons white sugar
2 tablespoons margarine, softened
1 teaspoon salt
1 package active dry yeast
¼ cup warm water (120 to 130 degrees F/50 degrees C)
1 egg
2 tablespoons margarine, melted
⅓ cup packed brown sugar
¼ cup honey
½ cup chopped walnuts
⅓ cup margarine, softened
¼ cup honey

Steps:

  • Mix 1 cup of the flour, the sour cream, granulated sugar, margarine, salt and yeast in large bowl. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 3 minutes, scraping bowl frequently. Beat in egg. Stir in enough flour, 1 cup at a time, to make dough easy to handle.
  • Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched.
  • Mix 1/4 cup margarine, the brown sugar and honey in ungreased rectangular pan, 13x9x2 inches; spread evenly in pan.
  • Prepare Honey-Nut Filling: Mix togeher 1/2 cup chopped walnuts, 1/3 cup margarine and 1/4 cup honey.
  • Punch down dough. Flatten with hands or rolling pin into rectangle, 24x9 inches, on lightly floured surface. Spread Honey-Nut Filling crosswise over half of the rectangle to within 1/4 inch of edges of dough; fold crosswise in half. Seal edges; cut rectangle crosswise into six 2-inch strips. Twist each strip loosely; place strips crosswise in pan. Let rise about 1 hour or until double.
  • Heat oven to 375 . Bake 20 to 25 minutes or until coffee cake is golden brown. Immediately turn upside down onto heatproof serving plate. Let stand 1 minute so honey mixture will drizzle over coffee cake.

Nutrition Facts : Calories 229.7 calories, Carbohydrate 30.3 g, Cholesterol 16 mg, Fat 11 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 208.5 mg, Sugar 13.3 g

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