Honeycomb Coffee Cake Recipes

Steps:

• 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.

Steps:

• First glaze: Preheat oven to 325 degrees. Bring all ingredients to a boil in a small saucepan. Remove from heat.
• Cake: Butter and flour an 8-inch hexagonal (or round or square) cake pan. Whisk together flour, cornmeal, baking powder, baking soda, salt, nutmeg, and sage. Beat eggs and brown sugar on medium-high until pale and fluffy, 3 to 5 minutes. Beat in honey, milk, oil, and zest. With mixer on low, add flour mixture in 2 batches; beat until just combined.
• Spread batter in pan. Bake until golden and a toothpick comes out clean, about 35 minutes. Remove from oven; poke holes with toothpick all over cake. Remove zest strips and sage from first glaze; brush over top. Let cool completely in pan.
• Final glaze: Whisk together honey, confectioners' sugar, and lemon juice. Remove cake from pan and brush final glaze over top; continue until all is used. Garnish with sugared sage. Cut into wedges with a serrated knife, wiping knife between cuts; serve.

Steps:

• Butter a 20cm square tin. Stir the caster sugar and golden syrup together in a deep saucepan over a gentle heat until the sugar has melted. Try not to let the mixture bubble until the sugar grains have disappeared.
• Once completely melted, turn up the heat a little and simmer until you have an amber coloured caramel (this won't take long), then as quickly as you can, turn off the heat, tip in the bicarbonate of soda and beat in with a wooden spoon until it has all disappeared and the mixture is foaming. Scrape into the tin immediately - be careful, the mixture will be very hot.
• The mixture will continue bubbling in the tin, simply leave it and in about 1 hr-1 hr 30 mins the honeycomb will be hard and ready to crumble or snap into chunks.