Deliciouscookies.com Prize Winning Coffee Cake.                 

What is more pleasurable than sitting down and relaxing with some friends while enjoying a cup of coffee and a piece of delicious cake.  I often visit friends in Pennsylvania and do exactly that. 

After dinner we all congregate at Joanne's house and discuss the latest news and events.  We all gather around the coffee table.  Some of us on the sofa and the rest of us leisurely reclining on the floor sipping on freshly brewed coffee and a piece of homemade coffee cake.

One of the most memorable experiences was on a cold wintry weekend.  A group of us rented a condominium in a ski Resort called Lake Shawnee.  We had a late night of it, but being the only male on the trip I couldn't believe my eyes next morning.  All the others gathered around the table gossiping for 8 hours in their robes sipping on coffee and nibbling on cake.  I didn't last too long to tell you the truth because I needed a little fresh air.  The coffee cake we present to you today is wonderful to serve for breakfast or anytime.  Please let us know how you enjoyed it.  Feel free to substitute any of your favorite nut for the pecans.  Enjoy.             

Ingredients
Cake:
Dry Yeast-1 package. 
Sugar- 1/2 cup. 
Water- 1/4 cup warm. 
Butter- 1/2 cup, softened. 
Salt-1 teaspoon. 
Eggs-2, lightly beaten. 
Milk-1 cup. 
Lemon Juice-1 tablespoon. 
Nutmeg-1/4 teaspoon. 
Flour-4 1/2 cups. 
Deliciouscookies.com Cinnamon Smear-1 cup. 
Pecans-1 cup, lightly toasted.      

Ingredients Topping: 
Confectioners Sugar-2/3 cup. 
Butter-1/4 cup melted. 
Honey-3 tablespoons. 
Egg White-1.   

Ingredients Glaze: 
Confectioners Sugar-2 cups. 
Water-3 tablespoons boiling. 
Pure Vanilla Extract-1 teaspoon.                      

 Instructions: 
In a small bowl dissolve the yeast in the warm water.  Add in the sugar and allow to rest for 5 minutes until the yeast becomes a little foamy.  In a mixer cream the butter, sugar and salt until light and fluffy.  Add in the eggs, milk, lemon juice and nutmeg.  Mix well.  Mix in the flour.  Combine until well incorporated.  Knead the dough for 5 minutes until smooth and elastic.  Transfer to a grease bowl and cover with plastic wrap.  Allow the dough to rise until doubled in bulk.  Remove the dough from the bowl and cut it into two equally sized portions.  With each half of the dough roll it on a lightly flowered cutting board to resemble two long one inch wide ropes.  Spread the cinnamon smear all over the length of the formed ropes and top with the toasted pecans.  In two 9 inch greased cake pans coil the dough up tightly.  Push into the coiled dough any leftover smear and pecans that may have fallen out in the coiling process.  Spread the honey topping all over each dough coil and allow the dough to rise until doubled in bulk.  Bake in a preheated 350F.degree oven for 30 minutes.  Cool on wire racks.  Drizzle the glaze over the cakes while still slightly warm.  The best coffee cake we have ever had.