Honey-Nut Coffee Cake

Directions

1. 1Dissolve yeast in warm water in large bowl. Add 1 cup of the flour, the sour cream, granulated sugar, 2 tablespoons margarine, the salt and egg. Beat on low speed until moistened. Beat on medium speed 3 minutes, scraping bowl occasionally. Stir in enough remaining flour to make dough easy to handle.
2. 2Turn dough onto lightly floured surface; gently roll in flour to coat. Knead about 5 minutes or until smooth and elastic. Place in greased bowl; 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.)
3. 3Prepare Honey-Nut Filling. Mix 1/4 cup margarine, the brown sugar and honey in ungreased rectangular pan, 13x9x2 inches; spread evenly in pan. Punch down dough. Flatten dough, using hands or rolling pin, into rectangle, 24x9 inches.
4. 4Spread filling crosswise over half of the rectangle to within 1/4 inch of edges of dough; fold dough crosswise in half. Seal edges; cut rectangle crosswise into six 2- inch strips. Twist each strip loosely; place strips crosswise in pan. Cover and let rise about 1 hour or until double.
5. 5Heat oven to 375º. Bake 20 to 25 minutes or until coffee cake is golden brown. Immediately invert pan onto heatproof serving platter or tray. Let pan remain over coffee cake 1 minute; remove pan.