Skip to Content

Honey Twist Coffee Cake

  • Save Recipe
  • Prep 40 min
  • Total 3 hr 5 min
  • Servings 18
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
You'll twist and shout over this yeast raised coffee cake that's covered and filled with tempting honey and nuts
Updated Aug 14, 2006
  • Save
  • Shop
  • Share
  • Keep Screen On


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
Make With
Gold Medal Flour


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Don't throw out that honey just because it crystallized! You can make it liquid again by microwaving the jar with the lid removed on high for 30 seconds to 2 minutes stirring every 30 seconds.
  • tip 2
    How do you know if brown sugar is “packed”? You know you’ve done it right when the brown sugar keeps the shape of the measuring cup even after you’ve dumped it into the bowl.
  • tip 3
    Turn this coffee cake into fancy fare by drizzling with chocolate and serving with a small scoop of cinnamon ice cream.
  • tip 4
    To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil.
  • tip 5
    Measure water temperature with a cooking thermometer. It may seem warmer than usual but most "quick-mix" methods combine the flour, yeast and sugar with very warm water (120°F to 130°F)


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

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Total Fat
12 g
Saturated Fat
6 g
40 mg
190 mg
80 mg
Total Carbohydrate
30 g
Dietary Fiber
1 g
3 g
% Daily Value*:
Vitamin A
Vitamin C
1 Starch; 1 Fruit; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved