A Tradition in Family Baking

Honey Swirled CoffeeCake

5.0 from 1 reviews
Honey Swirled CoffeeCake
A unique but easy shaping makes this tasty coffeecake very attractive.
Yield: One 10-inch coffee cake
  • 3½ to 4 cups bread flour
  • 4½ tsp Red Star Active Dry Yeast
  • ¼ cup sugar
  • 1 tsp salt
  • ½ cup buttermilk
  • ½ cup water
  • ¼ cup shortening
  • 2 eggs

  • ⅓ cup honey
  • ¼ cup chopped walnuts or pecans
  • ¼ cup raisins
  • 1 TBSP frozen orange juice concentrate, thawed, undiluted
  • ¾ tsp cinnamon
  • 1 TBSP butter or margarine, softened

  • 1 cup sifted powdered sugar
  • 1 tsp softened butter or margarine
  • 1 to 2 TBSP hot water or milk

  • In small bowl, blend ingredients until smooth.
  1. This recipe is featured at Well Plated by Erin.

  2. In large mixer bowl, combine 1½ cups flour, yeast, sugar and salt; mix well. In saucepan, heat buttermilk, water and shortening until warm (120°-130°F; shortening does not need to melt). Add to flour mixture. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

  3. Prepare Filling: Combine honey, nuts, raisins, juice concentrate and cinnamon; mix well. Set aside.

  4. Punch down dough. Divide into 2 parts. On lightly floured surface, roll each half to a 12- inch square; spread with half the softened butter, then half the Filling. Roll up tightly; pinch edges to seal. Cut into 1-inch slices. Place slices horizontally in 4 layers in generously greased Bundt® or tubed cake pan, allowing 6 slices per layer. Alternate position of slices in each layer. Cover; let rise in warm place until indentation remains after lightly touching. Bake in preheated 350°F oven for 35 to 40 minutes until golden brown. Invert immediately onto cooling rack. Serve warm or cold. Drizzle with powdered sugar Glaze, if desired.

  5. You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use ½ tsp Instant yeast (or ¾ tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.

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1 Comment
  1. This is excellent, the basic base without the add-ins is also great for other coffeecakes, too!

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