Honey Twist Coffee Cake Recipe

Ingredients
<br>- 3 cups all-purpose flour
<br>- 1 cup sour cream
<br>- 2 tablespoons white sugar
<br>- 2 tablespoons margarine, softened
<br>- 1 teaspoon salt
<br>- 1 package active dry yeast
<br>- 1/4 cup warm water (120 to 130 degrees F/50 degrees C)
<br>- 1 egg
<br>- 2 tablespoons margarine, melted
<br>- 1/3 cup packed brown sugar
<br>- 1/4 cup honey
<br>- 1/2 cup chopped walnuts
<br>- 1/3 cup margarine, softened
<br>- 1/4 cup honey
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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.
<br>step 3: Mix 1/4 cup margarine, the brown sugar and honey in ungreased rectangular pan, 13x9x2 inches; spread evenly in pan.
<br>step 4: Prepare Honey-Nut Filling:  Mix togeher 1/2 cup chopped walnuts, 1/3 cup margarine and 1/4 cup honey.
<br>step 5: 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.
<br>step 6: 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.
<br>


Ingredients
- 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
- 1/4 cup warm water (120 to 130 degrees F/50 degrees C)
- 1 egg
- 2 tablespoons margarine, melted
- 1/3 cup packed brown sugar
- 1/4 cup honey
- 1/2 cup chopped walnuts
- 1/3 cup margarine, softened
- 1/4 cup honey

Directions
step 1: 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.
step 2: 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.
step 3: Mix 1/4 cup margarine, the brown sugar and honey in ungreased rectangular pan, 13x9x2 inches; spread evenly in pan.
step 4: Prepare Honey-Nut Filling: Mix togeher 1/2 cup chopped walnuts, 1/3 cup margarine and 1/4 cup honey.
step 5: 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.
step 6: 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.

Mastodon Share