Coffee cake is extra special with this nature inspired cake pan: The Nordic Ware Honeycomb Pull-Apart Pan - Premier Gold Collection. Each six-sided individual honeycomb breaks apart to provide a single serving or the first serving. Sometimes called a cakelet, hefty cast aluminum bakeware delivers superior baking performance. Baked goods rise evenly, cook more uniformly, and have delicious golden crusts because of the excellent conduction of this heavy walled pan. The special, heat reflective exterior and premium non-stick surface assure uniform browning and stick-free results.  Some suggest that using pan spray with flour helps release the delicate design with intact shapes and finer details.  If you usually bake pull apart cinnamon rolls, try the Honeycomb pull apart for a new treat.

Features:

• Dimensions: Length: 12¼" | Width: 11-3/5" | Depth: 2-1/3" 
• Made in the USA 
• Material: Cast Aluminum
• Lifetime warranty
• Capacity: 10 cup

Honeycomb Lemon Cake - Get started with this recipe!

Prep: 30 minutes | Cook: 55 minutes | 8 servings

Ingredients

Cake recipe:

• 3 cups cake flour 
• 1 1/ 2 teaspoons baking powder 
• 1 teaspoon baking soda 
• 1/ 4 teaspoon salt 
• 1 cup butter, softened 
• 1 1/ 2 cups sugar  
• 4 eggs 
• 2 tablespoons finely grated lemon rind 
• 1 cup sour cream 

Glaze: 

• 3 tablespoons honey 
• 1/ 2 cup powdered sugar 
• 2 tablespoons lemon juice 

Directions:

• Heat oven to 325° F (175°C) Grease and flour pan; set aside. In medium bowl, combine flour, baking powder, baking soda and salt; set aside. In large bowl, beat butter and sugar on low speed until blended. Beat on medium speed until light and fluffy. Add eggs and beat until well blended. Add flour mixture, sour cream and lemon rind; blend on low speed 1 minute, scraping bowl often. Beat on medium speed 2 minutes. Spoon batter into prepared pan. Bake for 45-55 minutes, until toothpick inserted comes out clean. Cool 10 minutes in pan. Meanwhile, make glaze: In small saucepan, combine all glaze ingredients and heat over medium heat until sugar dissolves and glaze is warm. Invert cake onto cooling rack and brush with honey glaze.