Showstopper Coffee Cake

What a wonderful coffee cake! It has amazing flavor and is absolutely worth the time it takes to make!

The cake starts off with a pretty basic yeast dough. It does have a longer than normal rise time, but that gives the dough a super light and airy feel.

The filling has a lovely honey and orange flavor. The cinnamon gives it just a touch of spice. The orange is fabulous. The juice and rind permeate the dough.

The cake itself takes on that orange flavor. It isn’t overpowering, but just a hint of orange in every bite.

The filling is very thin. It had a tendency to ooze out when I was cutting the roll. Basically, it is the same method as a cinnamon roll.

I used my board knife to scoop up the filling that oozed out and placed it on top of the sliced rolls in the bundt pan.

The rise of the cut rolls was quite nice. It filled out the pan very well.

The glaze was beautiful. And had a caramelized sugar feel to it. That means it hardened after it cooled.

It was almost like a honey crust on top of the cake.

This recipe is a must try! I don’t think you will be disappointed!

HONEY FILLED COFFEE CAKE

2 Packages Yeast

1/4 Cup Lukewarm Water

1/2 Cup Shortening

2 Teaspoons Salt

1/4 Cup Sugar

1 Cup Scalded Milk

2 Eggs, Beaten

4 1/2 Cups Sifted Flour

HONEY FILLING

1/2 Cup Honey

1/4 Cup Sugar

1 Orange, Rind and Juice

1 Teaspoon Cinnamon

1/3 Cup Raisins

1/3 Cup Nuts

1 Tablespoon Melted Butter

GLAZE

1/2 Cup Honey

1/2 Cup Sugar

1 Tablespoon Butter

1 Tablespoon Grated Orange Rind

Sprinkle yeast over warm water. Let stand until dissolved, 10 minutes. Combine shortening, salt and sugar. Add scalded milk. Stir until shortening is melted, cool to lukewarm. Add eggs and yeast. Mix well. Add flour gradually, beating thoroughly after each addition. Turn onto a floured board and knead until smooth. Place in a greased bowl, turning to coat. Cover and let rise for 1 1/2 hours. Punch down and rest 10 minutes. Turn onto floured board and divide in half. Keep one half covered with cloth and roll the other half into a 12x16 inch rectangle. Combine filling ingredients. Spread half mixture onto dough. Roll like a jelly roll, pinching edges to seal. Cut 1 inch slices and line with bottom of a 10 inch tube pan, placing cut sides down. Do not overlap. Prepare remaining dough in the same manner. Place slices on top in layers as before Cover and let rise 30 minutes. Bake in a 350 degree oven for 45 to 60 minutes. Loosen from pan and turn out on a rack to cool. Combine glaze ingredients and simmer until sugar is melted and mixture is thickened, about 5 minutes. Pour over bread.