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Ingredients
| all-purpose flour (unsifted): 1 3/4 cups |
| granulated sugar: 1/2 cup |
| unsalted butter: 1/2 cup (softened) |
| 2% milk: 1/3 cup |
| eggs: 2 |
| baking powder: 2 tsp |
| almond extract: 1/2 tsp |
| orange extract: 1/2 tsp |
| unsalted butter: 1/2 cup |
| pecans: 1/2 cup (chopped) |
| granulated sugar: 1/4 cup |
| honey: 1/4 cup |
| whole nutmeg: 1/2 tsp |
| 2% milk: 1 Tbl |
| orange extract: 1/2 tsp |
Honeycomb Coffee Cake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
25 min -
Servings
1 serving(s)
Tags
- Preheat oven to 350°F.
- Grease a 9 inch square baking pan.
- In a mixer bowl, combine flour, sugar, softened butter, milk, eggs, baking powder, and orange and almond extracts.
- Beat on medium speed, scraping the sides of the bowl often, until well mixed (1-2 minutes).
- Spread into greased pan.
- In a heavy 2-quart saucepan, combine remaining 1/2 cup butter, sugar, honey, nutmeg, milk, and 1/2 tsp orange extract. Cook over medium heat, stirring occaisionally until mixture comes to a full boil (about 5 minutes).
- Boil for 2 minutes.
- Remove from heat, stir in pecans.
- Pour evenly over coffee cake.
- Bake on the center oven rack for 22-27 minutes.