WHOLE WHEAT CINNAMON COFFEE CAKE
2 1/2 c. flour
1 c. whole wheat flour
1 1/2 tsp. salt
1 egg
1 pkg. yeast
1 1/2 c. milk
1/2 c. butter
1/3 c. honey
TOPPING:
1/2 c. chopped nuts
1/4 c. whole wheat flour
2 tsp. cinnamon
1/3 c. honey
Combine 1 1/2 cups flour, whole
wheat flour, salt and yeast.
Heat milk, butter and 1/3 cup
honey to 120-130 degrees F.
Add liquids and egg to flour
mixture.
Blend until moist.
Beat 2 minutes at medium speed.
Stir in 1 cup flour.
Spread evenly in 9 x 13 inch pan.
Combine topping ingredients, spoon
over dough and swirl lightly.
Batter will be sticky.
Let rise 1 hour.
Bake 25-30 minutes
at 350 degrees F.
Glaze:
Mix 1 cup powdered sugar and
1-2 tablespoons milk.
Pour over warm cake.
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