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Honey Swirled Coffee Cake

Name: Honey Swirled Coffee Cake
Ingredients: 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; 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); 1 cup sifted powdered sugar; 1 teaspoon softened butter or margarine; 1 to 2 tablespoons hot water or milk

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.

Yield 1 (10-inch) Bundt cake; serves 8-10

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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.

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