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Honey Twist Coffee Cake
Honey Twist Coffee Cake
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Prep Time:
40 minutes
Total Time:
3 hours 5 minutes
Irresistible yeast-raised coffee cake with honey and nut topping.
Ingredients:
  • 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
Instructions:
  • Combine 1 cup of flour, sour cream, granulated sugar, 2 tablespoons of butter, salt, and yeast in a large bowl. Add warm water and mix with an electric mixer on low speed for 1 minute, scraping the bowl regularly. Increase speed to medium and beat for 3 more minutes, scraping the bowl regularly. Then, add the egg and gradually stir in additional flour, 1 cup at a time, until dough is smooth and easy to handle.
  • Transfer the dough onto a lightly floured surface and knead for about 5 minutes until it becomes smooth and elastic. Place the dough in a greased bowl with the greased side facing up. Cover the bowl and let it rise in a warm place for about 1 hour, or until it has doubled in size. The dough is ready when an indentation remains when touched.
  • Spread a luxurious layer of 1/4 cup butter, 1/3 cup brown sugar, and 1/4 cup honey in a 13x9-inch pan. Gently deflate the dough and then on a floured surface, elegantly shape it into a 24x9-inch rectangle using your hands or a rolling pin.
  • Combine all filling ingredients in a small bowl until thoroughly mixed. Spread the filling over half of the rectangle, leaving a 1/4-inch border of dough. Fold the dough in half and seal the edges. Cut the rectangle into 6 (2-inch) strips. Loosely twist each strip and arrange them in the pan crosswise. Allow the strips to rise until doubled in size, approximately 1 hour.
  • Preheat the oven to 375°F. Bake the coffee cake for 20 to 25 minutes until golden brown. Quickly invert onto a heatproof plate. Allow it to rest for 1 minute to let the honey mixture drizzle over the cake.

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