Best Honey Comb Coffee Cake Recipes

COMB HONEY CAKE

Steps:

• Put 1 1/4 cups of the honey and all but a teaspoon of the butter in a saucepan and warm over low heat just until the butter melts, about 10 minutes. Remove from the heat.
• While the butter is melting, preheat oven to 325 degrees. Use remaining butter to grease an 8-inch square baking pan. Use a bit of the flour to flour the pan, then line the bottom with waxed paper.
• Sift the rest of the flour with the baking powder, baking soda, salt, cinnamon and nutmeg into a large bowl.
• When the honey-butter mixture is ready, beat the eggs into it, then stir in the milk. Whisk this mixture into the dry ingredients gradually, stirring well. Take care not to add the warm liquid mixture all at once or the flour will lump.
• Pour the batter into the pan and scatter the almonds over the top. Bake for an hour or a little longer, until a cake tester inserted in the center comes out clean.
• Remove the cake from the oven and prick it all over with a thin skewer. Drizzle the unused one-fourth cup of honey over the top and allow to cool before removing the cake from the pan.

BLUM'S COFFEE CRUNCH CAKE RECIPE

Steps:

• Make the cake: Position a rack in the center of the oven and heat the oven to 350 F. Coat the bottom and sides of a 9-inch round cake pan with a removable bottom with nonstick baking spray.
• Sift together the flour, ¾ cup of the sugar, and the salt into a medium bowl.
• In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl, using a handheld mixer), whip the yolks and ¼ cup sugar on medium speed until thick and pale yellow, about 4 minutes. Gradually add the water, oil, and vanilla, mixing well. If using a stand mixer, transfer the mixture to a large bowl and wash and dry the mixer bowl and whisk (or wash the beaters).
• Add the egg whites to the large mixer bowl (or another bowl) and beat until frothy. Add the cream of tartar and continue beating until the egg whites form soft peaks. Add the remaining ½ cup sugar and beat until stiff, glossy peaks form. Add the lemon zest and juice and beat just until incorporated, about 15 seconds.
• Using a rubber spatula, fold the yolk mixture into the egg whites. Gradually fold in the dry ingredients, approximately 1 cup at a time, until fully incorporated.
• Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake the cake for 55 minutes to 1 hour, until it is golden brown and a toothpick inserted in the center comes out clean.
• Let the cake cool completely on a cooling rack, about 45 minutes (removing the cake when it is still warm will cause it to deflate and likely tear).
• Run an offset spatula around the sides of the cake to loosen it from the pan. Holding the rim of the pan with one hand, press the bottom of the pan up and out. Run an offset spatula between the cake and the bottom to release it. Wrap the cake in plastic wrap and refrigerate until you are ready to assemble the cake.
• Make the coffee crunch: Attach a candy thermometer to the side of a 4- to 6-quart heavy pot. Add the sugar, coffee and corn syrup to the pot and cook over medium-high heat, stirring occasionally with a heatproof silicone spatula until the mixture reaches 270°F, about 10 minutes.
• Meanwhile, heavily coat a 13-by-18-by-1-inch baking sheet with nonstick baking spray. Measure the baking soda into a ramekin or cup and place near the stovetop, along with a large whisk.
• When the crunch reaches 270 F, increase the heat to high and stir constantly until the crunch reaches 305 F. Remove from the heat and quickly whisk the baking soda into the crunch; the mixture will expand and aerate quickly, in a matter of seconds. Pour the crunch onto the baking sheet. Allow the crunch to cool, undisturbed, for at least 30 minutes.
• Using a cleaver or other heavy knife, chop the crunch into quarter-sized pieces. (The crunch can be made ahead and stories in an airtight container at room temperature for up to 2 weeks.) 13. Make the coffee whipped cream: Combine the heavy cream, sugar, vanilla, and coffee in a large bowl and whip with a handheld mixer until medium peaks form.
• Assemble the cake: Place the cake on a turntable or cake stand and, using a long serrated knife, slice the cake horizontally in half. Remove the top half and place cut side up on a plate. Cover both halves with whipped cream, using approximately ½ cup per side. Scatter 1 cup of the crunch evenly to cover the bottom half. Place the top half, cream side down, on the top of the crunch layer and press gently to even the layers. Frost the sides and top of the cake with the remaining whipped cream. Refrigerated until ready to serve.
• When you are ready to serve the cake, cover the sides and top with the remaining crunch (if you apply the crunch in advance, it will start to melt and lose its bite). This cake is best enjoyed the day it is assembled; store it in a cake box or under a cake dome in the refrigerator.

ALMOND HONEYCOMB CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Thoroughly butter a 12 1/4-by-11 2/3-inch honeycomb pull-apart dessert pan, making sure to cover all the detailed nooks and crannies. Lightly dust the pan with all-purpose flour (sifting the flour over the top of the pan works best; tap out excess).
• Beat the butter, salt and 1 3/4 cups of the sugar in a large bowl with an electric mixer on medium speed, scraping down the sides as needed, until well combined (the butter does not need to be fluffy), about 3 minutes. Beat in the eggs, one at a time until incorporated (the mixture will first appear loose and broken, but will eventually come together). Scrape the seeds from the vanilla bean and beat into the butter mixture; reserve the pod for another use.
• Reduce the mixer speed to low and beat in the almond flour until combined. Add the all-purpose flour and beat on low until combined. Add the whiskey and beat on low until combined. Scrape the batter into the prepared pan, smoothing the top with a rubber spatula. Tap the pan firmly on the counter a few times to force batter into the edges of the pan.
• Bake the cake until golden brown, the edges begin to pull away from the pan and a toothpick inserted in the center and edges of the cake comes out clean, 35 to 45 minutes. Let the cake cool in the pan on a wire rack for 15 minutes. Invert the cake onto a serving plate; carefully remove the pan and very lightly brush away any excess flour from the top of the cake.
• Meanwhile, use a vegetable peeler to peel wide strips from half of the orange (about 6 strips).
• Boil the cardamom pods in 3/4 cup water in a small saucepan over medium heat until most of the water has evaporated and the mixture is very fragrant, 8 to 10 minutes. Remove from the heat and stir in 1 cup of the honey and the orange peels. Let sit for 5 minutes. Strain the mixture through a mesh sieve into a small glass measuring cup; discard the solids. The mixture should be very thin and slightly warm; gently re-heat if necessary. Slowly drizzle the mixture over the warm cake, allowing the cake to soak up the honey before adding more. Let the cake cool, about 1 hour.
• Just before serving, heat the remaining 1/4 cup sugar with 1 tablespoon water in small saucepan over medium-high heat and cook, stirring occasionally, until the sugar dissolves, 3 minutes. Stir in the remaining 1/2 cup honey until combined, then remove from the heat and drizzle over the top of cake, allowing the honey to slowly drip over the sides and into each honeycomb.

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.

HONEY BUN COFFEE CAKE RECIPE - (4/5)

Steps:

• Preheat oven to 325. Prepare 9 x 13 pan. In large mixing bowl, combine cake mix, eggs, oil, and sour cream. Stir by hand until large lumps are gone. There will still be some lumps but that's ok. Pour half the batter into the pan. Now, in a medium bowl. Take your brown sugar and cinnamon and combine. Mix up your brown sugar and cinnamon really well. Sprinkle the brown sugar mixture all over the batter in the cake pan. Now carefully spread the other half of the batter on top. Don't be afraid, it's gonna get really uncomfortable. All the batter and stuff is gonna get all mixed together and you're gonna think you are doing it all wrong. But don't worry how it looks. Trust me. Once it's all spread around, take a butter knife and twirl it all through the batter, so it gets all swirly and stuff. Bake for 40 minutes or until a toothpick comes out clean. Just when it's about done baking, mix together your powdered sugar, vanilla and milk. I always use a fork to be sure all the little clumps get broken up Once the cake comes out of the oven, waste no time at all. Pour this powdered sugar mixture over the warm cake. Now sit back and wait for the wonderful crackle to appear