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.
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