HONEY NUT COFFEE CAKE
New York City stinks. Garbage, exhaust, crowds of human beings, and who really knows what. Fortunately there are little pockets of fragrance everywhere. My favorite city smell comes from the street-nut carts. The men who mind the carts stand all day long tossing peanuts in sugar over heat in copper drums, sending burnished sugar smoke wafting down the sidewalk. There's no need to advertise or call out for customers. That smell, on an early fall afternoon, half hot and half cool, is like a magnet. This candied-peanut butter cake is an ode to those nut-cart guys. Thank you for making New York a little more wonderful. Add 2 cups of raspberries to the cake if you'd like a peanut butter and jelly effect, or keep it plain for simple butter-nut bliss.
Provided by Samantha Seneviratne
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Prepare the peanut topping: In a small saucepan, combine the butter, sugar, honey, and cream. Heat the mixture over medium heat until the butter is melted, stirring occasionally. Bring the mixture to a boil over medium heat, until a bit lighter in color, about 3 minutes. Add the peanuts and cook until the caramel thickens slightly, 1 minute more. Transfer to a bowl and let cool, stirring occasionally, while you prepare the cake batter.
- Prepare the cake: Preheat the oven to 350°F. Butter a 9-inch round springform pan.
- In a small bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the butter and sugar with an electric mixer on medium speed until fluffy, about 3 minutes. Beat in the egg and vanilla. On low speed, beat in half of the flour mixture, then the milk, and then the last half of the flour mixture.
- Transfer the batter to the prepared pan and smooth the top. Dollop the top of the batter with the peanut mixture and spread it out evenly. Bake the cake until the top is caramelized, the cake is set, and a toothpick inserted into the center comes out with moist crumbs attached, 55 to 65 minutes. Cover the cake with foil if it starts to brown too quickly.
- Transfer the pan to a wire rack and let cool for 15 minutes, then remove the ring and let the cake cool completely before serving.
HONEY, WALNUT, AND DRIED-FRUIT TOPPING
Serve this crunchy-chewy mix as a topping for yogurt, oatmeal, and more.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes one 6-ounce jar
Number Of Ingredients 4
Steps:
- Stir together nuts and fruit; transfer to a 6-ounce jar. Top with honey.
HONEY NUT STICKY BUNS
Bobbie Talbott of Veneta, Oregon shares her recipe for sweet rolls that are gooey and delicious. "They're good with coffee or tea or for dessert," she notes.
Provided by Taste of Home
Time 55m
Yield 2 dozen.
Number Of Ingredients 19
Steps:
- In a large bowl, dissolve yeast in water. Add the eggs, sugar, butter, salt, vanilla and 2 cups of flour. Beat until smooth. Stir in enough remaining flour to form soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , In a small saucepan, combine the brown sugar, honey, butter and salt; bring to a boil, stirring occasionally. Boil for 1 minute. Pour into a greased 13x9-in. baking pan; sprinkle with pecans. Set aside. , Punch dough down. Turn onto a lightly floured surface; roll into a 24x8-in. rectangle; brush with butter to within 1 in of edges. Combine the pecans, brown sugar and cinnamon; sprinkle over butter. , Roll up from long side; seal seam. Cut into 1-in. slices; place cut side down in pan. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 25-28 minutes or until golden brown. Cool 1 minute; invert onto a serving platter.
Nutrition Facts : Calories 189 calories, Fat 8g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 273mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
HONEY CAKE WITH HONEY NUT TOPPING
Make and share this Honey Cake With Honey Nut Topping recipe from Food.com.
Provided by Michelle_My_Belle
Categories Dessert
Time 1h
Yield 1 8in cake, 8 serving(s)
Number Of Ingredients 16
Steps:
- Topping:.
- Mix together all ingredients and set aside.
- Cake:.
- In large bowl cream sugar and butter.
- Add eggs, one at a time beating after each.
- Beat in honey; set aside.
- In a small bowl sift together flour, baking powder, mace and salt.
- Add to creamed mixture alternatively with milk; beating well each addition.
- Add in almond extract.
- Pour batter into two greased and floured round 8-inch baking pans.
- Bake at 350°F for 35 minutes.
- Spread each cake with honey nut topping; bake another 5 minutes.
- Cool cakes and remove from pans.
- Stack layers and frost with whip cream if desired.
Nutrition Facts : Calories 534.9, Fat 24.1, SaturatedFat 12.5, Cholesterol 101.8, Sodium 472.3, Carbohydrate 76, Fiber 1.8, Sugar 48.8, Protein 7.3
More about "honey nut topping recipes"
ROASTED HONEYNUT SQUASH - EATINGWELL
From eatingwell.com
HONEYNUT SQUASH CASSEROLE WITH SAGE MARSHMALLOW …
From eatingwell.com
HONEY NUT BARS | MY BAKING ADDICTION
From mybakingaddiction.com
HONEY-NUT FILLING RECIPE | BON APPéTIT
From bonappetit.com
HONEY NUT CRUNCH PIE
From bhg.com
HONEY NUT GRANOLA TOPPING AND CEREAL - HOUSE OF HONEY …
From houseofhoneydos.com
Cuisine AmericanTotal Time 30 minsCategory DessertsCalories 50 per serving
- Preheat oven to 325 degrees (165 celsius). Place a sheet of parchment paper onto a baking pan or cookie sheet.
- Heat honey on low until warm. Add coconut oil, brown sugar, cinnamon, vanilla, and salt. Stir on low heat until well blended.
- Add wet ingredients to dry ingredients and toss until well blended. Spread thinly onto parchment paper and bake at 325° (or 165° Celsius) for 25 minutes - tossing every 10 minutes.
SWEET AND SAVORY BAKED BRIE WITH PECANS & HONEY TOPPING
From persnicketyplates.com
4.8/5 (13)Total Time 15 minsCategory AppetizerCalories 150 per serving
HONEY-NUT TOPPING - BIGOVEN.COM
From bigoven.com
Cuisine AmericanTotal Time 30 minsServings 1Calories 678 per serving
BAKED BRIE WITH JAM RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
COTTAGE CHEESE ICE CREAM {3-FLAVORS} - FEELGOODFOODIE
From feelgoodfoodie.net
BANANA NUT MUFFINS - ONCE UPON A CHEF
From onceuponachef.com
17 CHEERIOS RECIPES WE CAN’T GET ENOUGH OF - INSANELY GOOD
From insanelygoodrecipes.com
4-INGREDIENT PEANUT BUTTER CHEERIO BARS - I HEART NAPTIME
From iheartnaptime.net
SHOP 'N SAVE - RECIPE: HONEY NUT CRISP TOPPING FOR FRUIT
From shopnsavefood.com
WHIPPED RICOTTA (IN 5 MINUTES!) | THE RECIPE CRITIC
From therecipecritic.com
THE BEST TRADITIONAL BAKLAVA RECIPE - DELICIOUS GREEK BAKLAVA
From savoryexperiments.com
IRRESISTIBLE HONEY NUT BAKED BRIE RECIPE | CUPCAKES & KALE CHIPS
From cupcakesandkalechips.com
PECAN HONEY STICKY BUNS - EVERY LITTLE CRUMB
From everylittlecrumb.com
SPICY HONEY CHICKEN WITH BROCCOLI RECIPE - NYT COOKING
From cooking.nytimes.com
31 HONEY & NUT RECIPES YOU'LL DROOL OVER | TASTE OF HOME
You'll also love