HONEYCOMB COFFEE CAKE

Honeycomb Coffee Cake image

My neighbor makes this every couple months, and we share a slice warm with coffee the day she bakes it, and cold for dessert with milk the next day! I believe the recipe originated from the Land O Lakes Butter label.

Provided by eknecht

Categories Breads

Time 40m

Yield 1 9-inch coffee cake

Number Of Ingredients 15

Ingredients

1 3/4 cups all-purpose flour
1/2 cup sugar
1/2 cup unsalted butter, softened
1/3 cup milk
2 eggs
2 teaspoons baking powder
1/2 teaspoon almond extract
1/2 teaspoon orange extract
1/2 cup unsalted butter
1/2 cup pecans, chopped
1/4 cup sugar
1/4 cup honey
1/2 teaspoon nutmeg
1 tablespoon milk
1/2 teaspoon orange extract

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.

Nutrition Facts : Calories 3876.3, Fat 239.4, SaturatedFat 125.9, Cholesterol 924.6, Sodium 946.9, Carbohydrate 403.3, Fiber 11.6, Sugar 224.2, Protein 45.6