Honey Twist Coffee Cake

 

3

to 3 1/2 cups Gold Medal® all-purpose flour

1

cup sour cream

2

tablespoons granulated 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

1/4

cup butter or margarine, melted

1/3

cup packed brown sugar

1/4

cup honey

1/2

cup chopped nuts

1/3

cup butter or margarine, softened

1/4

cup honey

• 1 In large bowl, mix 1 cup of the flour, the sour cream, granulated sugar, 2 tablespoons butter, the salt and yeast. 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.
• 2 Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl 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.
• 3 In ungreased 13x9-inch pan, mix 1/4 cup butter, 1/3 cup brown sugar and 1/4 cup honey; spread evenly in pan. Punch down dough. On floured surface, flatten dough with hands or rolling pin into 24x9-inch rectangle.
• 4 In small bowl, mix all filling ingredients until well blended. Spread filling crosswise over half of rectangle to within 1/4 inch of edges of dough; fold crosswise in half. Seal edges; cut rectangle crosswise into 6 (2-inch) strips. Twist each strip loosely; place strips crosswise in pan. Let rise until double, about 1 hour.
• 5 Heat oven to 375°F. 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.