Honeycomb Coffee Cake Recipes

HONEYCOMB PATTERN CAKE

Steps:

• Cut a piece of bubble wrap to stand 2 inches taller than the cake's height.
• Lay the bubble wrap down, bubble-side up. Heat the candy melts in a microwave-safe bowl in the microwave at 30-second intervals, stirring well between each, until melted and smooth. Pour the yellow chocolate over the bubble wrap and spread using a large offset spatula; cover the entire piece of bubble wrap. Let stand 5 minutes. Lift the coated bubble wrap and place it evenly around the cake. Transfer to the refrigerator to chill until firm, about 15 minutes. Peel away the bubble wrap to reveal the honeycomb pattern.
• Transfer the vanilla frosting to a piping bag fitted with a large closed-star tip. Pipe swirls of frosting on top of the cake and inside the honeycomb shell. Pipe a line of frosting stars over the seam in the honeycomb shell. Use dots of frosting to adhere candy bees to the outside of the cake. Drizzle the honey over the top of the cake. Add cookie crumbs around the bottom edge of the cake for 'dirt'. Serve immediately.

HONEYCOMB TOFFEE

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.

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.

HONEYCOMB TOFFEE RECIPE BY TASTY

Steps:

• Line a 9"x9" (23cmx23cm) baking dish with parchment paper and grease thoroughly.
• Set aside a metal whisk and one Tablespoon of baking soda.
• In a large saucepan (bigger the better - as this will more than triple in size) over medium/high heat-combine sugar, corn syrup, and water.
• Stir to incorporate, then leave to boil. Insert candy thermometer and continue to heat-without stirring-until the mixture reaches 300˚F (150˚C).
• Remove from heat and ~working quickly~...add the baking soda and quickly whisk into the sugar syrup (whisking for no more than five seconds-to prevent deflating the toffee). The mixture will begin to expand, quickly pour it into the prepared pan and leave to set DO NOT MOVE for one to two hours.
• Once the toffee has cooled and set, remove from pan and using a blunt object, shatter the toffee into bite size pieces.
• Melt chocolate in a microwave safe bowl for 75-90 seconds. Make sure to stop and stir after every 30 seconds.
• Dip the toffee pieces in chocolate and place on a lined baking tray. Finish with a sprinkle of sea salt and place in the refrigerator to cool for 15 minutes.
• Enjoy!

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.

COFFEE CRUNCH

Steps:

• Line a rimmed baking sheet with a nonstick cooking mat; set aside.
• In a small saucepan, combine the sugar, coffee, and corn syrup. Bring to a boil. Cook over medium heat to 300 degrees on a candy thermometer.
• Remove from heat for 10 seconds. Sift baking soda evenly over sugar syrup. Whisk just until combined. Pour immediately into the center of the prepared baking sheet. Let stand, without spreading, until cool, about 30 minutes.
• When ready to use, tap the crunch lightly with a spoon or knife handle to crack. Break into irregular pieces.

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.

BLUM'S COFFEE CRUNCH CAKE RECIPE

Steps:

• Make the cake: Position a rack in the center of the oven and heat the oven to 350 F. Coat the bottom and sides of a 9-inch round cake pan with a removable bottom with nonstick baking spray.
• Sift together the flour, ¾ cup of the sugar, and the salt into a medium bowl.
• In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl, using a handheld mixer), whip the yolks and ¼ cup sugar on medium speed until thick and pale yellow, about 4 minutes. Gradually add the water, oil, and vanilla, mixing well. If using a stand mixer, transfer the mixture to a large bowl and wash and dry the mixer bowl and whisk (or wash the beaters).
• Add the egg whites to the large mixer bowl (or another bowl) and beat until frothy. Add the cream of tartar and continue beating until the egg whites form soft peaks. Add the remaining ½ cup sugar and beat until stiff, glossy peaks form. Add the lemon zest and juice and beat just until incorporated, about 15 seconds.
• Using a rubber spatula, fold the yolk mixture into the egg whites. Gradually fold in the dry ingredients, approximately 1 cup at a time, until fully incorporated.
• Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake the cake for 55 minutes to 1 hour, until it is golden brown and a toothpick inserted in the center comes out clean.
• Let the cake cool completely on a cooling rack, about 45 minutes (removing the cake when it is still warm will cause it to deflate and likely tear).
• Run an offset spatula around the sides of the cake to loosen it from the pan. Holding the rim of the pan with one hand, press the bottom of the pan up and out. Run an offset spatula between the cake and the bottom to release it. Wrap the cake in plastic wrap and refrigerate until you are ready to assemble the cake.
• Make the coffee crunch: Attach a candy thermometer to the side of a 4- to 6-quart heavy pot. Add the sugar, coffee and corn syrup to the pot and cook over medium-high heat, stirring occasionally with a heatproof silicone spatula until the mixture reaches 270°F, about 10 minutes.
• Meanwhile, heavily coat a 13-by-18-by-1-inch baking sheet with nonstick baking spray. Measure the baking soda into a ramekin or cup and place near the stovetop, along with a large whisk.
• When the crunch reaches 270 F, increase the heat to high and stir constantly until the crunch reaches 305 F. Remove from the heat and quickly whisk the baking soda into the crunch; the mixture will expand and aerate quickly, in a matter of seconds. Pour the crunch onto the baking sheet. Allow the crunch to cool, undisturbed, for at least 30 minutes.
• Using a cleaver or other heavy knife, chop the crunch into quarter-sized pieces. (The crunch can be made ahead and stories in an airtight container at room temperature for up to 2 weeks.) 13. Make the coffee whipped cream: Combine the heavy cream, sugar, vanilla, and coffee in a large bowl and whip with a handheld mixer until medium peaks form.
• Assemble the cake: Place the cake on a turntable or cake stand and, using a long serrated knife, slice the cake horizontally in half. Remove the top half and place cut side up on a plate. Cover both halves with whipped cream, using approximately ½ cup per side. Scatter 1 cup of the crunch evenly to cover the bottom half. Place the top half, cream side down, on the top of the crunch layer and press gently to even the layers. Frost the sides and top of the cake with the remaining whipped cream. Refrigerated until ready to serve.
• When you are ready to serve the cake, cover the sides and top with the remaining crunch (if you apply the crunch in advance, it will start to melt and lose its bite). This cake is best enjoyed the day it is assembled; store it in a cake box or under a cake dome in the refrigerator.