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.
Yield: One 10-inch bundt cake, serves 8-10
For the dough:
- 3½ to 4 cups bread flour
- 2 packages (4½ tsp, ½oz, 14g) RED STAR Platinum Superior Baking Yeast
- ¼ cup sugar
- 1 tsp salt
- ½ cup buttermilk
- ½ cup water
- ¼ cup shortening
- 2 eggs
For the filling:
- 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
For the glaze:
- 1 cup sifted powdered sugar
- 1 tsp softened butter or margarine
- 1 to 2 Tbsp hot water or milk
- 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 enough of the remaining flour to make a soft dough. Knead on lightly 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.
- 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, then half the Filling. 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. Bake in preheated 350°F oven 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.
- 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.
- This recipe is featured at Well Plated by Erin.