Beverly Sebastians Honeycomb Coffee Cake Recipes

HONEY COMB COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C); grease and flour a 9 inch square baking pan.
• Combine flour, 1/2 cup sugar, 1/2 cup butter or margarine, 1/3 cup milk, eggs, baking powder, 1/2 teaspoon orange extract , and almond extract until well mixed. Spread batter into prepared pan.
• To Make Topping: In a heavy 2 quart saucepan combine 1/2 cup butter or margarine, pecans, 1/4 cup sugar, honey, nutmeg, 1 tablespoon milk, and 1/2 teaspoon orange extract. Cook over medium heat, stirring occasionally, until mixture comes to a full boil . Continue cooking, stirring occasionally, for 2 or 3 minutes. Pour topping evenly over coffee cake.
• Bake 22 to 27 minutes, or until wooden pick inserted in center comes out clean.

HONEYCOMB COFFEE CAKE

Steps:

• Preheat oven to 350°F.
• Grease a 9 inch square baking pan.
• In a mixer bowl, combine flour, sugar, softened butter, milk, eggs, baking powder, and orange and almond extracts.
• Beat on medium speed, scraping the sides of the bowl often, until well mixed (1-2 minutes).
• Spread into greased pan.
• In a heavy 2-quart saucepan, combine remaining 1/2 cup butter, sugar, honey, nutmeg, milk, and 1/2 tsp orange extract. Cook over medium heat, stirring occaisionally until mixture comes to a full boil (about 5 minutes).
• Boil for 2 minutes.
• Remove from heat, stir in pecans.
• Pour evenly over coffee cake.
• Bake on the center oven rack for 22-27 minutes.

SUPER-CRUMB COFFEE CAKE

Steps:

• Preheat oven to 350°F (177°C). Generously spray a 9-inch springform pan* with cooking spray or grease with butter. Sprinkle the bottom of the pan with 1 Tablespoon of flour and tap out the excess.
• Whisk the flour, sugar, and salt together in a large mixing bowl until combined. Cut in the butter in very small pieces using a pastry blender or mix with a fork until the mixture resembles coarse crumbs. Place 1 cup of the butter/flour mixture in the refrigerator until ready to use in step 4.
• Using a handheld or stand mixer with a paddle attachment, mix the baking powder and baking soda into the remaining flour mixture. Add the room temperature buttermilk, egg, and vanilla and beat on medium speed until smooth. The batter is very thick. Spoon the batter into the prepared springform pan, smoothing the top.
• Add the brown sugar and cinnamon to the reserved flour mixture. Toss with a fork until well blended. Sprinkle the crumbs over the batter, pressingly lightly so they stick.
• Bake the cake until the center is firm and a toothpick inserted in the center comes out clean, about 45-55 minutes. Baking time varies, so begin checking at 45 minutes and don't be alarmed if your cake takes longer. Mine usually takes the full 55 minutes.
• Cool cake for 10 minutes before removing the sides of the springform pan. For neat slices and best flavor, cool cake completely at room temperature before serving.

HONEYCOMB COFFEE CAKE

Steps:

• Cut biscuits into quarters. Toss in cracker crumbs place in a 9" pie plate coated with non-stick vegetable spray. Press end of wooden spoon into each piece of biscuit to make a honeycomb effect sprinkle with brown sugar. In a small mixing bowl, combine margarine and lemon juice drizzle over biscuits. Bake, uncovered, at 400 degrees for 15 minutes or until lightly browned. Drizzle honey over top of cake while still hot. From "Country Quick & Easy." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.