Go Back Email Link

Honey Swirled Coffee Cake

Warm, fluffy cinnamon roll dough is filled with honey, walnuts, and raisins, then layered into a pan creates a gorgeous swirl coffee cake with a sweet surprise in every bite.
Honey Swirled Coffee Cake
Yield 1 (10-inch) Bundt cake; serves 8-10

Ingredients

Dough

  • 3 1/2 to 4 cups all-purpose flour
  • 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Platinum Yeast
  • 1/4 cup granulated sugar
  • 1 teaspoon table salt
  • 1/2 cup buttermilk
  • 1/2 cup water
  • 1/4 cup shortening
  • 2 large eggs

Filling

  • 1/3 cup honey
  • 1/4 cup chopped walnuts or pecans
  • 1/4 cup raisins
  • 1 tablespoon frozen orange juice concentrate (thawed, undiluted)
  • 3/4 teaspoon cinnamon
  • 1 tablespoon butter or margarine (softened)

Glaze

  • 1 cup sifted powdered sugar
  • 1 teaspoon softened butter or margarine
  • 1 to 2 tablespoons hot water or milk

Instructions

  • In stand mixer bowl, add 2 1/2 cups flour, yeast, sugar and salt; mix well. In saucepan or microwave-safe dish, heat buttermilk, water and shortening to 120-130°F (shortening does not need to melt). Add to flour mixture. Add eggs. Using a paddle attachment, blend on low speed for 30 seconds; beat on medium speed for 3 minutes.
  • Switch to dough hook attachment. Gradually stir in enough remaining flour to make a soft dough. Knead until smooth and elastic, about 5 to 8 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle.
  • Prepare filling: Combine honey, nuts, raisins, juice concentrate and cinnamon; mix well. Set aside.
  • 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 from the filling, then half the filling mixture. Roll up tightly, starting with the side nearest you; 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, about 45-60 minutes.
  • Preheat oven to 350°F.
  • Bake for 35 to 40 minutes until golden brown. Tent with foil after 20 minutes of baking to prevent over-browning. Invert immediately onto cooling rack.
  • Prepare glaze: In a small bowl, combine powdered sugar, butter, and 1 tablespoon milk. Blend until smooth, adding additional milk as needed until your desired consistency is reached. Drizzle over cake and serve warm.

Notes

Photo by Well Plated by Erin.