Honey Cinnmon Coffee Cake

By LoriCaputo

Ingredients

• 8 cups all-purpose flour
• 3/4 cup sugar
• 2 envelopes FLEISCHMANN'S RapidRise Yeast
• 2-1/2 teaspoons salt
• 2-1/2 cups water
• 3/4 cup butter or margarine
• 2 large eggs
• 2 teaspoons almond extract
• 2 tablespoons melted butter or margarine

Preparation

Step 1

Sugar-Cinnamon Filling (recipe follows)
Honey Topping (recipe follows)
Powdered Sugar Glaze (recipe follows)
1 cup slivered almonds

Directions
In a large bowl, combine 2-1/2 cups flour, sugar, undissolved yeast, and salt. Heat water and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs, almond extract, and 1 cup flour. Beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.

Remove dough from refrigerator; divide into 3 equal portions. Roll each into 18 x 8-inch rectangle. Brush each with melted butter; sprinkle with Sugar-Cinnamon Filling. Beginning from long end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Shape each into a coil. Tuck end under the coil. Place each coil in a greased 9-inch round pan. Spread with Honey Topping. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 375o F for 25 to 35 minutes or until done. Remove from pans; cool on wire racks. Drizzle with Powdered Sugar Glaze; top with slivered almonds.

Sugar-Cinnamon Filling In small bowl, combine 3/4 cup sugar and 2 teaspoons ground cinnamon. Stir until well blended.

Honey Topping: Cream 1/4 cup butter and 1 cup sifted powdered sugar together. Stir in 1/4 cup honey, 1 egg white, and 1 teaspoon ground cinnamon. Beat 2 minutes at medium speed of electric mixer until smooth.

Powdered Sugar Glaze: Combine 1-1/2 cups powdered sugar, sifted; 2 to 3 tablespoons milk, and 1-1/2 teaspoons almond extract. Stir until smooth.