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It’s the last week of my cook book spotlight gig. The New Southwest is a book I’m happy to have perched on my overloaded book shelf beside Julia Child’s Baking With Julia and Thomas Keller’s Bouchon among many others.

Moist honey coffee cake

For my final spotlight recipe I chose Meagan’s Sonoran Honey Streusel Coffee Cake. My reason for choosing this was because I’m a big fan of honey, and although I couldn’t get a hold of Sonoran honey Meagan recommends using any local honey. Bingo…I already use local honey from Honey Pacifica in my Toot Sweet Artisan Caramels. Their retail store is less than two miles from my house with beehives scattered all over California. I couldn’t wait to see what it’d taste like in a coffee cake.

Honey coffee cake with a crumb topping

This coffee cake has a serious butter level and you can taste it. It’s so moist with an awesome crunchy crust. The streusel topping creates these big nuggets of buttery brown sugar which get stuck in the middle of the cake.I really wanted to try it as soon as it had cooled but had to wait another day to photograph it. Darn you cloudy light! One thing I’d mention is that I ended up cooking the coffee cake for about 55-60 minutes as opposed to the 45 minutes in the book. Everyone’s oven can be slightly different so I use the touch test when I bake any kind of cake. By pressing down in the middle I look for the cake to spring back up or you could try the toothpick method too.

I hope my recipes turned on your taste buds because Hippocrene have generously offered to give 14 copies of The New Southwest as giveaways! All you have to do is leave a comment on this blog post telling me what your favorite Southwestern dish is? Extra chances to win will be available in the Rafflecopter widget.

Slices of moist honey coffee cake

Hippocrene will be supplying 14 copies of The New Southwest by Meagan Micozzi for this giveaway, in conjunction with The New Southwest Cookbook Spotlight.  Contest is open to anybody with a shipping address in the USA.  Submissions will be accepted via the rafflecopter widget through 11:59 pm ET on Sunday, November 3, 2013.  Fourteen winners will be chosen by random draw, verified, and be notified by email (from Heather at girlichef) within 48 hours of the close of this contest.  The winner should respond within 24 hours of notification, or a new winner will be drawn in their place.  Good Luck!

This post is part of The New Southwest Cookbook Spotlight sponsored by Hippocrene and hosted at girlichef.   Hippocrene books generously provided me with a copy of The New Southwest, all opinions are my own.

This giveaway is now closed!

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Honey Streusel Coffee Cake Recipe

Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 8 people
Calories: 245kcal
Author: foodnessgracious
A moist and flavorful coffee cake made with honey.
Print Recipe

Ingredients

  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 tsp salt
  • 2/3 cup local honey
  • 2/3 cup buttermilk
  • For The Topping:
  • 6 tbsp unsalted butter cut into cubes
  • 1 cup firmly packed light brown sugar
  • 1/4 cup all purpose flour

Instructions

  • Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with parchment and set aside.
  • Cream the butter and sugar together in an electric mixer until light and fluffy, about 5 minutes.
  • Add the eggs and the vanilla and mix together.
  • In another small bowl, whisk together the flour, baking powder, salt and cinnamon together.
  • Add some of the dry ingredients to the butter mixture, alternating with the honey and the buttermilk.
  • Continue until all of the flour has been added and the batter is smooth and shiny.
  • Pour it into the prepared pan.
  • To prepare the topping, crumble together the butter, sugar and flour until it resembles chunky breadcrumbs.
  • Sprinkle over the surface of the cake batter and place in the oven for about 45-50 minutes and is springy when gently prodded in the middle of the cake.

Nutrition

Calories: 245kcal