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 (120Â°F to 130Â°F)
Honey-Nut Filling (See Below)
1/4 cup butter or margarine, melted
1/3 cup packed brown sugar
1/4 cup honey
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.
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.
Spread Honey-Nut Filling crosswise over half of the rectangle to within 1/4 inch of edges of dough; fold crosswise in half.
Seal edges; cut rectangle crosswise into six 2-inch strips.
Twist each strip loosely; place strips crosswise in pan. Let rise about 1 hour or until double.
Heat oven to 375ÂºF. 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.
1/2 cup chopped nuts
1/3 cup butter or margarine, softened
1/4 cup honey
Mix all ingredients.