Best Honey Nut Coffee Cake Recipes
HONEY NUT COFFEE CAKE
New York City stinks. Garbage, exhaust, crowds of human beings, and who really knows what. Fortunately there are little pockets of fragrance everywhere. My favorite city smell comes from the street-nut carts. The men who mind the carts stand all day long tossing peanuts in sugar over heat in copper drums, sending burnished sugar smoke wafting down the sidewalk. There's no need to advertise or call out for customers. That smell, on an early fall afternoon, half hot and half cool, is like a magnet. This candied-peanut butter cake is an ode to those nut-cart guys. Thank you for making New York a little more wonderful. Add 2 cups of raspberries to the cake if you'd like a peanut butter and jelly effect, or keep it plain for simple butter-nut bliss.
Provided by Samantha Seneviratne
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Prepare the peanut topping: In a small saucepan, combine the butter, sugar, honey, and cream. Heat the mixture over medium heat until the butter is melted, stirring occasionally. Bring the mixture to a boil over medium heat, until a bit lighter in color, about 3 minutes. Add the peanuts and cook until the caramel thickens slightly, 1 minute more. Transfer to a bowl and let cool, stirring occasionally, while you prepare the cake batter.
- Prepare the cake: Preheat the oven to 350°F. Butter a 9-inch round springform pan.
- In a small bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the butter and sugar with an electric mixer on medium speed until fluffy, about 3 minutes. Beat in the egg and vanilla. On low speed, beat in half of the flour mixture, then the milk, and then the last half of the flour mixture.
- Transfer the batter to the prepared pan and smooth the top. Dollop the top of the batter with the peanut mixture and spread it out evenly. Bake the cake until the top is caramelized, the cake is set, and a toothpick inserted into the center comes out with moist crumbs attached, 55 to 65 minutes. Cover the cake with foil if it starts to brown too quickly.
- Transfer the pan to a wire rack and let cool for 15 minutes, then remove the ring and let the cake cool completely before serving.
HONEY & PINE NUT COFFEE CAKE
A lovely and moist coffee cake, sweet and golden. From a supermarket magazine, posted here for future use and safe keeping.
Provided by -Sylvie-
Categories Breads
Time 55m
Yield 1 coffee cake
Number Of Ingredients 7
Steps:
- Preheat oven to 180°C/350°F/Gas 4.
- Grease a 8 inch round cake tin or spring form, if using cake tin it helps to line it with baking paper as well.
- In a small sauce pan, melt the sugar, honey and butter together over a medium heat, boil for 1 minute and remove from heat.
- Set aside and allow to cool until just warm.
- Place the pine nuts onto a baking tray and roast for approx 8 minutes, alternatively roast in a dry non stick frying pan on top of the hob, stirring regularly.
- Add the pine nuts to the honey mixture.
- Stir in the eggs and flour.
- Pour the batter into the baking tin and bake for approx 50 minutes.
- The cake is done when the top springs back when pressed lightly.
- Allow to cool for 10 minutes before removing from pan.
- When cold dust with confectioners suger and serve.
Nutrition Facts : Calories 4706.3, Fat 269.5, SaturatedFat 126.5, Cholesterol 1122.2, Sodium 1534.3, Carbohydrate 540.1, Fiber 11.8, Sugar 314.3, Protein 64.4
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