Beverly Sebastians Honeycomb Coffee Cake Food

BEVERLY SEBASTIAN'S HONEYCOMB COFFEE CAKE

Steps:

• Heat oven to 400 degrees.
• Grease a 9- or 8-inch round cake pan.
• In small bowl, combne brown sugar, cinnamon and mace.
• In another small bowl, combine melted margarine and lemon juice.
• Separate dough into 10 biscuits; cut each into 4 pieces.
• Place biscuit pieces and crushed crackers in a bag; shake to coat.
• Arrange coated biscuit pieces evenly in prepared pan.
• With small wooden spoon handle, poke a deep hole in each biscuit piece.
• Sprinkle brown sugar mixture over biscuit pieces.
• Drizzle with margarine mixture.
• Sprinkle with nuts, if desired.
• Bake at 400 degrees for 12 to 18 minutes or until golden brown.
• Turn onto wire rack; invert onto serving plate.
• Fill holes with honey.

HONEYCOMB COFFEE CAKE

Steps:

• Preheat oven to 350°F.
• Grease a 9 inch square baking pan.
• In a mixer bowl, combine flour, sugar, softened butter, milk, eggs, baking powder, and orange and almond extracts.
• Beat on medium speed, scraping the sides of the bowl often, until well mixed (1-2 minutes).
• Spread into greased pan.
• In a heavy 2-quart saucepan, combine remaining 1/2 cup butter, sugar, honey, nutmeg, milk, and 1/2 tsp orange extract. Cook over medium heat, stirring occaisionally until mixture comes to a full boil (about 5 minutes).
• Boil for 2 minutes.
• Remove from heat, stir in pecans.
• Pour evenly over coffee cake.
• Bake on the center oven rack for 22-27 minutes.

HONEY COMB COFFEE CAKE

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.

COFFEE COFFEE CAKE

Steps:

• Preheat oven to 350°F.
• Grease and lightly flour a 10 inch fluted tube pan.
• In a bowl whisk together coffee, sugar, oil, honey, vinegar and vanilla.
• Add eggs; whisk until combined.
• In another bow combine flour, cocoa powder, baking powder, soda, salt and nutmeg.
• Whisk in coffee mixture until combined. Add 1 cup hazelnuts; stir to combine. Pour batter into prepared pan.
• Bake in preheated over about 1 hour or until a wooden pick inserted near centre comes out clean.
• Cool in pan on wire rack for 20 minutes.
• Remove from pan to serving plattewr. Brush with some of the coffee-hazelnut syrup.
• Cool for 30 minutes. Brush again with syrup.
• Sprinkle with the 1/4 cup hazelnuts.
• Serve cake warm with remaining syrup.

HONEYCOMB CAKE

Steps:

• Caramelize sugar over low heat in a saucepan until its golden brown, Stir at all times.
• Add water to the caramel. Be careful as the hot caramel will splash when water is added.
• Melt butter in hot syrup.Let cool.
• preheat oven to 180 Celsius In a mixing bowl lightly beat eggs with hand whisk. Add condensed milk and mix well.
• Sift flour and baking soda into another bowl. Pour egg mixture into egg mixture and mix well.
• Add cooled syrup into batter. Pour into a greased 8 x 3 cake pan.
• Leave batter aside for 5 minutes to enable baking soda to react. It will be runny.
• Bake cake for 1 hour until skewer inserted in centre comes out clean.
• Let cake sit for 5 - 10 minuts before turning it out. Cool before cutting.