Honey-Filled Coffee Cake


Preparation info

  • Difficulty


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Breakfast bread has sparkling top, rich filling; slices a swirl pattern


  • 2 pkgs. active dry yeast
  • ¼ c. warm water (110 to 115°)
  • ½ c. shortening
  • 2 tsp. salt
  • ¼ c. sugar
  • 1 c. scalded milk
  • 2 eggs, beaten
  • c. sifted flour
  • Melted butter
  • Honey Filling


  • Sprinkle yeast over warm water; stir to dissolve.
  • Combine shortening, salt and sugar in large bowl; add scalded milk. Stir until shortening is melted, then cool to lukewarm.
  • Add eggs and yeast; mix well.
  • Gradually add flour, beating thoroughly after each addition. Turn onto lightly floured board; knead until smooth and elastic.
  • Place in greased bowl and turn dough over to grease top. Cover; let rise in warm place until doubled, about 1½ hours.
  • Punch down dough; turn over, cover and let rest 10 minutes. Turn out onto floured board. Divide dough in half, keeping one half covered with cloth.
  • Roll out other half into a 16 X 12″ rectangle. Brush with melted butter and spread with half the Honey Filling. Roll like jelly roll; seal edges.
  • Cut into 1″ slices. Make bottom layer in greased 10″ tube pan, placing slices cut side down so they barely touch. Arrange remaining slices in layers, covering up the spaces, with no slice directly on top of another.
  • Prepare remaining half of dough in same manner, placing slices on top in layers as before. Cover and let rise in warm place until doubled, about 30 minutes.
  • Bake in moderate oven (350°) 45 to 60 minutes, or until sides and top are well browned. (If bread browns too soon, cover with foil the last half of baking.) Loosen bread from pan; turn out on rack to cool.