HONEY COMB COFFEE CAKE
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
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
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 TOFFEE
This very fun and simple-to-make candy goes by many names; cinder toffee, sponge candy, and my personal favorite, 'hokey pokey,' but no matter what you call it, this eye-catching confection is a proven crowd pleaser. Thousands of bubbles, trapped in the cooling sugar syrup, give this the most interesting melt-in-your-mouth texture. As long as you're very careful and heat the syrup up to the correct temp, there's not a lot that can go wrong.
Provided by Chef John
Categories Desserts Candy Recipes Toffee Recipes
Time 50m
Yield 8
Number Of Ingredients 5
Steps:
- Line a baking dish with parchment paper, measure out baking soda in a small bowl, and have a heat-proof spatula ready before starting.
- Whisk sugar, corn syrup, honey, and water together in a saucepan with a candy thermometer attached. Heat over medium heat until mixture is thinner but still cloudy. Let bubble until mixture is clear and thermometer registers 300 degrees F (149 degrees C).
- Remove from heat. Whisk in baking soda until just incorporated. Switch to a spatula and very carefully pour into the lined dish. Do not spread it out with your spatula or compress mixture at all, or the bubbles will deflate. Let cool completely, at least 30 minutes.
- Remove candy from the pan by lifting out the parchment paper. Rap against the counter and use your fingers to break it into individual pieces.
Nutrition Facts : Calories 70.9 calories, Carbohydrate 18.6 g, Sodium 160.7 mg, Sugar 16 g
HONEY NUT COFFEE CAKE
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
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.
COMB HONEY CAKE
Provided by Florence Fabricant
Categories brunch, project, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Put 1 1/4 cups of the honey and all but a teaspoon of the butter in a saucepan and warm over low heat just until the butter melts, about 10 minutes. Remove from the heat.
- While the butter is melting, preheat oven to 325 degrees. Use remaining butter to grease an 8-inch square baking pan. Use a bit of the flour to flour the pan, then line the bottom with waxed paper.
- Sift the rest of the flour with the baking powder, baking soda, salt, cinnamon and nutmeg into a large bowl.
- When the honey-butter mixture is ready, beat the eggs into it, then stir in the milk. Whisk this mixture into the dry ingredients gradually, stirring well. Take care not to add the warm liquid mixture all at once or the flour will lump.
- Pour the batter into the pan and scatter the almonds over the top. Bake for an hour or a little longer, until a cake tester inserted in the center comes out clean.
- Remove the cake from the oven and prick it all over with a thin skewer. Drizzle the unused one-fourth cup of honey over the top and allow to cool before removing the cake from the pan.
Nutrition Facts : @context http, Calories 538, UnsaturatedFat 8 grams, Carbohydrate 84 grams, Fat 21 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 12 grams, Sodium 232 milligrams, Sugar 53 grams, TransFat 1 gram
HONEYCOMB COFFEE CAKE
My neighbor makes this every couple months, and we share a slice warm with coffee the day she bakes it, and cold for dessert with milk the next day! I believe the recipe originated from the Land O Lakes Butter label.
Provided by eknecht
Categories Breads
Time 40m
Yield 1 9-inch coffee cake
Number Of Ingredients 15
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.
Nutrition Facts : Calories 3876.3, Fat 239.4, SaturatedFat 125.9, Cholesterol 924.6, Sodium 946.9, Carbohydrate 403.3, Fiber 11.6, Sugar 224.2, Protein 45.6
ALMOND HONEYCOMB CAKE
This melt-in-your-mouth cake is soaked with the flavors of wildflower honey, citrus and cardamom before getting a finishing touch of glossy honey glaze -- just like a real honeycomb!
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Thoroughly butter a 12 1/4-by-11 2/3-inch honeycomb pull-apart dessert pan, making sure to cover all the detailed nooks and crannies. Lightly dust the pan with all-purpose flour (sifting the flour over the top of the pan works best; tap out excess).
- Beat the butter, salt and 1 3/4 cups of the sugar in a large bowl with an electric mixer on medium speed, scraping down the sides as needed, until well combined (the butter does not need to be fluffy), about 3 minutes. Beat in the eggs, one at a time until incorporated (the mixture will first appear loose and broken, but will eventually come together). Scrape the seeds from the vanilla bean and beat into the butter mixture; reserve the pod for another use.
- Reduce the mixer speed to low and beat in the almond flour until combined. Add the all-purpose flour and beat on low until combined. Add the whiskey and beat on low until combined. Scrape the batter into the prepared pan, smoothing the top with a rubber spatula. Tap the pan firmly on the counter a few times to force batter into the edges of the pan.
- Bake the cake until golden brown, the edges begin to pull away from the pan and a toothpick inserted in the center and edges of the cake comes out clean, 35 to 45 minutes. Let the cake cool in the pan on a wire rack for 15 minutes. Invert the cake onto a serving plate; carefully remove the pan and very lightly brush away any excess flour from the top of the cake.
- Meanwhile, use a vegetable peeler to peel wide strips from half of the orange (about 6 strips).
- Boil the cardamom pods in 3/4 cup water in a small saucepan over medium heat until most of the water has evaporated and the mixture is very fragrant, 8 to 10 minutes. Remove from the heat and stir in 1 cup of the honey and the orange peels. Let sit for 5 minutes. Strain the mixture through a mesh sieve into a small glass measuring cup; discard the solids. The mixture should be very thin and slightly warm; gently re-heat if necessary. Slowly drizzle the mixture over the warm cake, allowing the cake to soak up the honey before adding more. Let the cake cool, about 1 hour.
- Just before serving, heat the remaining 1/4 cup sugar with 1 tablespoon water in small saucepan over medium-high heat and cook, stirring occasionally, until the sugar dissolves, 3 minutes. Stir in the remaining 1/2 cup honey until combined, then remove from the heat and drizzle over the top of cake, allowing the honey to slowly drip over the sides and into each honeycomb.
HONEY TWIST COFFEE CAKE
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
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 BUN COFFEE CAKE RECIPE - (4/5)
Provided by á-49077
Number Of Ingredients 9
Steps:
- Preheat oven to 325. Prepare 9 x 13 pan. In large mixing bowl, combine cake mix, eggs, oil, and sour cream. Stir by hand until large lumps are gone. There will still be some lumps but that's ok. Pour half the batter into the pan. Now, in a medium bowl. Take your brown sugar and cinnamon and combine. Mix up your brown sugar and cinnamon really well. Sprinkle the brown sugar mixture all over the batter in the cake pan. Now carefully spread the other half of the batter on top. Don't be afraid, it's gonna get really uncomfortable. All the batter and stuff is gonna get all mixed together and you're gonna think you are doing it all wrong. But don't worry how it looks. Trust me. Once it's all spread around, take a butter knife and twirl it all through the batter, so it gets all swirly and stuff. Bake for 40 minutes or until a toothpick comes out clean. Just when it's about done baking, mix together your powdered sugar, vanilla and milk. I always use a fork to be sure all the little clumps get broken up Once the cake comes out of the oven, waste no time at all. Pour this powdered sugar mixture over the warm cake. Now sit back and wait for the wonderful crackle to appear
HONEY & PINE NUT COFFEE CAKE
A lovely and moist coffee cake, sweet and golden. From a supermarket magazine, posted here for future use and safe keeping.
Provided by -Sylvie-
Categories Breads
Time 55m
Yield 1 coffee cake
Number Of Ingredients 7
Steps:
- Preheat oven to 180°C/350°F/Gas 4.
- Grease a 8 inch round cake tin or spring form, if using cake tin it helps to line it with baking paper as well.
- In a small sauce pan, melt the sugar, honey and butter together over a medium heat, boil for 1 minute and remove from heat.
- Set aside and allow to cool until just warm.
- Place the pine nuts onto a baking tray and roast for approx 8 minutes, alternatively roast in a dry non stick frying pan on top of the hob, stirring regularly.
- Add the pine nuts to the honey mixture.
- Stir in the eggs and flour.
- Pour the batter into the baking tin and bake for approx 50 minutes.
- The cake is done when the top springs back when pressed lightly.
- Allow to cool for 10 minutes before removing from pan.
- When cold dust with confectioners suger and serve.
Nutrition Facts : Calories 4706.3, Fat 269.5, SaturatedFat 126.5, Cholesterol 1122.2, Sodium 1534.3, Carbohydrate 540.1, Fiber 11.8, Sugar 314.3, Protein 64.4
HONEYCOMB CAKE
This is a cake popular in Malaysia and Indonesia. You will see tunnells or holes in the cake just like the toffee. It had a caramel taste. It should be chewy.
Provided by Britgal
Categories Dessert
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 498.8, Fat 18.3, SaturatedFat 9.9, Cholesterol 249.1, Sodium 706, Carbohydrate 72.8, Fiber 0.8, Sugar 50, Protein 11.6
COFFEE COFFEE CAKE
Coffee is great! This cake is made in a bundt pan and is different from other 'coffee' cakes I've seen.
Provided by Kitchen__Princess
Categories Dessert
Time 31m
Yield 12 serving(s)
Number Of Ingredients 20
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.
More about "honey comb coffee cake food"
HONEYCOMB CRUNCHIE CAKE - JANE'S PATISSERIE
From janespatisserie.com
HONEYCOMB CAKE - PUFF PASTRY CHERRY CAKE - LET THE …
From letthebakingbegin.com
HONEY CAKE RECIPE | HONEYCOMB CAKE - THE COOKING …
From thecookingfoodie.com
HONEY BUN COFFEE CAKE - THESE OLD COOKBOOKS
From theseoldcookbooks.com
HOME - THE HONEYCOMB
From honeycomb-coffee.com
HONEYCOMB CAKE RECIPE - BABKA NYAGRE - LET THE BAKING BEGIN!
From letthebakingbegin.com
HONEY COMB COFFEE CAKE - YUM TASTE
From yumtaste.com
CARA MIA CAKES AND GELATO'S COFFEE HONEYCOMB CAKE IS BACK
From yummy.ph
HONEY CINNAMON COFFEE CAKE - FLY-LOCAL
From fleischmannsyeast.com
HONEY CAKE, THE LIGHT FLUFFY KIND - MY KITCHEN STORIES
From mykitchenstories.com.au
HONEYCOMB CAKE PAN - BAKING BITES
From bakingbites.com
HONEYCOMB CAKE RECIPE (KEK GULA HANGUS) - DELISHABLY
From delishably.com
HONEYCOMB COFFEE LATTE | COFFEE LATTE | HONEY | TASTE LIFE
From tastelife.tv
HONEY STREUSEL COFFEE CAKE RECIPE - FOODNESS GRACIOUS
From foodnessgracious.com
HONEYCOMB BRIQUETTE CAKE | MISS CHINESE FOOD
From misschinesefood.com
HONEY COFFEE CAKE + COFFEE SYRUP, DAIRY FREE - BELLY RUMBLES
From bellyrumbles.com
HONEYCOMB CRUNCH CHOCOLATE CAKE - VIKALINKA
From vikalinka.com
HONEY COMB COFFEE CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
MISS FOOD - HONEY COMB COFFEE CAKE YOU HAVE TO TRY
From aah2ec.blogspot.com
HONEYCOMB CAKE WITH PALM SUGAR & COFFEE - SIMPLE AND EASY …
From youtube.com
HONEYCOMB SPONGE CAKE RECIPE - WORLD HONEY MARKET
From worldhoneymarket.com
14 HOLIDAY COFFEE CAKE RECIPES | ALLRECIPES
From allrecipes.com
CHOCOLATE HONEYCOMB SPONGE CAKE - FEASTING IS FUN
From feastingisfun.com
THIS SWEET HONEYCOMB CAKE INVOLVES A GENIUS ... - FOOD NETWORK …
From foodnetwork.ca
BLUM'S COFFEE CRUNCH CAKE - SERIOUS EATS
From seriouseats.com
HONEYCOMB
From honeycombfood.com
STICKY TOFFEE CAKE RECIPE - PUREWOW
From purewow.com
THE FLAVOR BENDER
From theflavorbender.com
HONEY-CRISP COFFEE CAKE RECIPE | MYRECIPES
From myrecipes.com
HOW TO MAKE A HONEYCOMB BEE CAKE FROM COOKIES CUPCAKES AND …
From youtube.com
BLUEBERRY COFFEECAKE | NATIONAL HONEY BOARD
From honey.com
HONEY CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
HONEYCOMB COFFEE CAKE (KITCHENPC)
From kitchenpc.com
MOCHA COFFEE CAKE - MY BAKING ADDICTION
From mybakingaddiction.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love