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Honey Crunch Cake

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  Sugar 25 Gram (2 Tablespoon)
  Warm water 3 Tablespoon (110°F, 43°C)
  Active dry yeast 3⁄4 Ounce (1 1/2 Packages)
  Milk 125 Milliliter (1/2 Cup)
  Butter 25 Gram (2 Tablespoon)
  All purpose flour 380 Gram (2 1/2 Cups)
  Salt 1⁄4 Teaspoon
  Sliced almonds 80 Gram (3/4 Cup)
  Raisins 25 Gram (3 Tablespoon)
  Egg 1 , beaten
  Butter 50 Gram (4 Tablespoon)
  Ground cinnamon 1⁄2 Teaspoon
  Honey 100 Gram (1/3 Cup)
  Chopped almonds 100 Gram (1 Cup)

To make yeast dough, stir a pinch of sugar into water; sprinkle with yeast.
Let stand 5 minutes.
Boil milk in a small saucepan.
Stir in remaining sugar and butter; cool.
Sift flour into a large bowl.
Add salt, almonds and raisins.
Stir yeast mixture and egg into milk mixture.
Add to flour, making a dough.
On a floured surface, knead dough until smooth.
Cover and let rise in a warm place 20 minutes.
Grease a 9-inch (23-cm) springform pan.
Roll out dough to a 14x12-inch (35x30-cm) rectangle.
To make filling and topping, spread half of butter over dough.
Sprinkle with half of sugar and cinnamon.
Roll up from shorter side; cut into 1-inch (2.5-cm) slices.
Heat remaining butter, honey, remaining sugar and almonds in a small saucepan over low heat.
Pour dissolved honey mixture into pan.
Form balls from dough slices; arrange in pan.
Let rise in a warm place 25 minutes.
Preheat oven to 375 F (190°C).
Bake 30 to 40 minutes or until golden.
Invert onto a rack to cool.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3612 Calories from Fat 1432

% Daily Value*

Total Fat 162 g249%

Saturated Fat 49.3 g246.5%

Trans Fat 0 g

Cholesterol 385.2 mg128.4%

Sodium 641 mg26.7%

Total Carbohydrates 471 g156.9%

Dietary Fiber 39.6 g158.5%

Sugars 136.3 g

Protein 96 g191.1%

Vitamin A 45.1% Vitamin C 2.1%

Calcium 76.7% Iron 163.2%

*Based on a 2000 Calorie diet

Honey Crunch Cake Recipe