Honey Twist Coffee Cake

Honey Twist Coffee Cake

You’ll twist and shout over this yeast raised coffee cake it’s covered and filled with a tempting honey and nut glaze.

3 to 3 cups flour
1 cup sour cream
2 tablespoons sugar
2 tablespoons butter or margarine, softened
1 teaspoon salt
1 package regular or quick active dry yeast
1/4 cup very warm water (120°F to 130°F)
1 egg
Honey-Nut Filling (See Below)
1/4 cup butter or margarine, melted
1/3 cup packed brown sugar
1/4 cup honey

  1.  Mix 1 cup of the flour, the sour cream, granulated sugar, 2 tablespoons butter, the salt and yeast in large bowl. 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 bowed 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. 
    
  2.  Prepare Honey-Nut Filling. Mix 1/4 cup butter, the brown sugar and honey in ungreased rectangular pan, 13x9x2 inches; spread evenly in pan. Punch down dough. Flatten with hands or rolling pin into rectangle, 24x9 inches, on lightly floured surface. 
    
  3.  Spread Honey-Nut Filling crosswise over half of the rectangle to within 1/4 inch of edges of dough; fold crosswise in half. 
    
  4.  Seal edges; cut rectangle crosswise into six 2-inch strips.
    
  5.  Twist each strip loosely; place strips crosswise in pan. Let rise about 1 hour or until double.
    
  6.  Heat oven to 375ºF. 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. 
    

    Honey-Nut Filling

    1/2 cup chopped nuts
    1/3 cup butter or margarine, softened
    1/4 cup honey

    1.  Mix all ingredients.