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Honey Twist Coffee Cake

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By Betty Crocker Kitchens
Updated Aug 14, 2006
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You'll twist and shout over this yeast raised coffee cake that's covered and filled with tempting honey and nuts

Honey Twist Coffee Cake

  • Prep Time 40 min
  • Total 3 hr 5 min
  • Servings 18
  • Ingredients 14
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Ingredients

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

Filling

  • 1/2 cup chopped nuts
  • 1/3 cup butter or margarine, softened
  • 1/4 cup honey
Make With
Gold Medal Flour

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

235 Calories
12 g Total Fat
3 g Protein
30 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
235
Calories from Fat
110
Total Fat
12 g
Saturated Fat
6 g
Cholesterol
40 mg
Sodium
190 mg
Potassium
80 mg
Total Carbohydrate
30 g
Dietary Fiber
1 g
Protein
3 g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
1 Starch; 1 Fruit; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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