Honey Twist Coffee Cake

Ingredients

• 3 cups flour all-purpose
• 1 cup cream sour
• 2 tablespoons granulated sugar 
• 2 tablespoons butter softened
• 1 teaspoon salt 
• 1 package yeast dry quick
• 0.3 cup water (120°F to 130°F)
• 1  eggs 
• 0.3 cup butter melted
• 0.3 cup brown sugar packed
• 0.3 cup honey 
• 0.5 cup nuts chopped
• 0.3 cup butter softened
• 0.3 cup honey 

Equipment

• bowl
• frying pan
• oven
• hand mixer
• rolling pin

Directions

1. In large bowl, mix 1 cup of the flour, the sour cream, granulated sugar, 2 tablespoons butter, the salt and yeast.
2. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 3 minutes, scraping bowl frequently. Beat in egg. Stir in enough flour, 1 cup at a time, to make dough easy to handle.
3. Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic.
4. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched.
5. In ungreased 13x9-inch pan, mix 1/4 cup butter, 1/3 cup brown sugar and 1/4 cup honey; spread evenly in pan. Punch down dough. On floured surface, flatten dough with hands or rolling pin into 24x9-inch rectangle.
6. In small bowl, mix all filling ingredients until well blended.
7. Spread filling crosswise over half of rectangle to within 1/4 inch of edges of dough; fold crosswise in half. Seal edges; cut rectangle crosswise into 6 (2-inch) strips. Twist each strip loosely; place strips crosswise in pan.
8. Let rise until double, about 1 hour.
9. Heat oven to 375°F.
10. Bake 20 to 25 minutes or until coffee cake is golden brown. Immediately turn upside down onto heatproof serving plate.
11. Let stand 1 minute so honey mixture will drizzle over coffee cake.