Friday, April 26, 2013

Honey Cinnamon Coffee Cake




A perfect ending to a delicious brunch is always a little of something sweet or at least if you have a sweet tooth like me. If you read my last post, I wrote about breakfast potatoes that were for a Sunday brunch, we topped the brunch off with a cinnamon coffee cake.

I had a few ingredients that I needed to use up in the pantry and the fridge. We had some honey that had been sitting in the pantry just waiting to get used and the buttermilk in the fridge was ready to expire. Not finding the perfect recipe I merged a couple of recipes and then changed them even a little more to come up with this marvelous coffee cake.

I love the simplicity of this coffee cake. The honey topping and the cinnamon flavored coffee cake will make any brunch a little more special or serve it for a snack at any time of the day.




Honey Cinnamon Coffee Cake (Source: adapted from Better Homes and Gardens Cookbook and technicolorkitcheninenglish.blogspot.com)
Ingredients:
Coffee cake -
2 1/2 cups all purpose flour
1 cup sugar
1/2 cup brown sugar
1/2 teaspoon salt
2/3 cup butter
2 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs
1 1/4 cup buttermilk
Honey topping- 
1/3 cup firmly packed brown sugar
1/2 teaspoon cinnamon
2 tablespoons honey
2 tablespoons butter
2 tablespoons heavy cream
1/2 cup chopped pecans
Directions:
Honey topping - 
Preheat oven to 350 degrees. Grease a Bundt cake pan. 
In a small sauce pan combine all the ingredients except for the pecans. Over medium heat stirring until the butter is melted and ingredients are well combined, about a minute. Pour the ingredients into the Bundt pan and top with the chopped pecans.
Coffee cake- 
In a large bowl combine all of the dry ingredients. Add the butter and with an electric mixer on low mix until the mixture resembles coarse crumbs. Beat eggs in another bowl, to this add the buttermilk and mix together. Add to the flour mixture and mix just until all the ingredients are blended. Pour the batter over the honey topping.
Bake for about 40 to 50 minutes or until a wooden pick inserted in the center of the cake comes out clean. Remove from pan and place on a platter. Cool and serve. 






13 comments:

  1. That's a delicious coffee cake. I have made a coffee cake by myself but it was that good. Actually I am not a good cook. This recipe looks easier. Thank you for sharing.

    Regards,
    Finn Felton

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  2. just perfect for snacks... yummy!
    hope you're doing well too!

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  3. This sounds wonderful. Simple, but tasty!

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  4. OMG, Everytime, I see your cooking I go crazy and Isay: I need to cook and fix my kitchen soon :D

    XoXo
    http://abudhabifood.blogspot.com

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  5. Damn, i'm lovin the coffe cake,
    nothing better pairing than cinnamon, honey and pecans topping,

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  6. Yes this would be the perfect way of ending lunch, brunch or any meal. What a great recipe, thanks for sharing:)

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  7. I bet the buttermilk gave this a really awesome flavor! It looks great.

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  8. Lovely recipe! We've really been getting into buttermilk lately, so are always looking for new recipes. This looks terrific! Thanks so much.

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  9. I love this coffe cake and also I love cinnamon;
    Yes I love to a piece of cake with a coffe or tea is perfect:)

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  10. What a scrumptious coffee cake! Lately I have been using honey a lot for my baking and I love the flavor it adds - great topping!

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  11. The honey and cinnamon combination sounds perfect on this cake.

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  12. what a beautiful looking cake. i really want to buy one of those ring pans! they're awesome. honey and cinnamon is delightful together. nice one

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  13. My kids would be thrilled if I made this for them today.

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