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Honey-Bee Coffee Cake Recipe

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This recipe for Honey-Bee Coffee Cake is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
2 pkgs active dry yeast
3/4 cup very warm water
1 cup unsifted flour
3/4 cup butter or margarine
3/4 cup honey
1 Tbsp lemon juice
1 tsp salt
2 eggs
3 1/2 or 4 cups unsifted flour

Topping:
1/2 cup butter or margarine
1/2 cup honey
1/2 cup flaked coconut
1/4 cup slivered almonds
Directions:
Directions:
In small mixing bowl, soften yeast in warm water;stir. With mixer, beat in 1 cup unsifted flour until smooth. Continue beating 2 minutes. Set aside. In large mixing bowl, beat butter until fluffy; add honey and lemon juice; blend. Add salt and eggs; beat until blended. Beat in yeast-flour mixture. At low speed, beat in 1 1/2 cups flour. Clean beaters. With wooden spoon, stir in remaining flour except for 1/2 cup, until you have a soft dough. flour board with remaining flour, turn out dough and knead lightly until smooth and resilient. Place dough in greased bowl; turning once. Cover; let rise in warm place until double, about 1 hour. Punch down, divide in half. Place each half into a greased 9-inch round cake pan. Press down in center, making a 5-inch diameter well in the dough.

Topping:
Melt butter (use 1 cup for more moisture); add honey, coconut and almonds. Divide mixture between the two coffee cakes, spreading all over dough with a shallow pool in the center. Let dough rise for about 1/2 hour or until at top of pans.

Preheat oven and bake at 375F for 30 minutes or until deep golden brown.

 

 

 

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