Best Honeycomb Coffee Cake Recipes

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.

HONEYCOMB COFFEE CAKE

Steps:

• Heat oven to 400 degrees. Grease 8 or 9-inch round pan. In small bowl, combine brown sugar, cinnamon and nutmeg. Mix well. In second small bowl, melt butter and blend with lemon juice. Separate the 10 biscuits, cut each biscuit into quarters. Place biscuits and graham cracker crumbs in bag and gently toss to coat. Arrange pieces evenly in pan. With small wooden spoon handle, poke deep holes in each piece. Sprinkle with brown sugar mixture; drizzle with lemon butter and sprinkle with nuts. Bake for 15 minutes or until golden. Fill holes with honey and serve warm.

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.