Honeycomb Coffee Cake Food

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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

HONEYCOMB TOFFEE



Honeycomb Toffee image

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

1 teaspoon baking soda
½ cup white sugar
2 tablespoons corn syrup
1 tablespoon honey
2 tablespoons water

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

HONEYCOMB COFFEE CAKE



Honeycomb Coffee Cake image

Number Of Ingredients 6

1 (12-ounce) tube refrigerated biscuit
1/2 cup graham cracker crumbs
1/2 cup brown sugar , packed
1/4 cup margarine , melted
1 tablespoon lemon juice
1/4 cup honey

Steps:

  • Cut biscuits into quarters. Toss in cracker crumbs place in a 9" pie plate coated with non-stick vegetable spray. Press end of wooden spoon into each piece of biscuit to make a honeycomb effect sprinkle with brown sugar. In a small mixing bowl, combine margarine and lemon juice drizzle over biscuits. Bake, uncovered, at 400 degrees for 15 minutes or until lightly browned. Drizzle honey over top of cake while still hot. From "Country Quick & Easy." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

HONEYCOMB CAKE



Honeycomb Cake image

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

210 g sugar
240 g water
80 g butter
6 eggs
160 g condensed milk
180 g all-purpose flour
2 1/2 teaspoons baking soda

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

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