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Candy Cane Coffee Cake

Our family of seven is thrilled when I serve this cherry-cheese Danish. —Doris Hostetler, Clarkrange, Tennessee

24 ServingsPrep: 35 min. + rising Bake: 20 min.

Ingredients

1 tablespoon active dry yeast
1/4 cup warm water (110° to 115°)
1/2 cup butter, softened
1/2 cup sour cream
2 eggs
3 tablespoons sugar
1/4 teaspoon salt
3 cups all-purpose flour
FILLING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 egg yolks
2 teaspoons vanilla extract
TOPPINGS:
1 tablespoon confectioners' sugar
1 jar (12 ounces) cherry jam

Directions

In a small bowl, dissolve yeast in warm water. In a bowl, combine the
butter, sour cream, eggs, sugar and salt. Add yeast mixture and
flour; beat until smooth (do not knead). Place in a greased bowl,
turning once to grease top. Cover and refrigerate overnight.
For filling, in a bowl, beat cream cheese, sugar, egg yolk and
vanilla until blended. Punch dough down. Turn onto a lightly floured
surface; divided in half. Roll out each portion into a 16-in. x

2 of 2

Candy Cane Coffee Cake (continued)

Directions (continued)

10-in. rectangle on a greased baking sheet. Spread filling down
center of each rectangle. On each long side, cut 1-1/2-in.-wide
strips about 3 in. into center. Starting at one end, fold
alternating strips at an angle across filling. Pinch ends to seal.
Curve one end, forming a candy cane. Cover and let rise until
doubled, about 1 hour.
Bake at 350° for 20-25 minutes or until golden brown. Carefully
remove from pans to wire racks to cool. Sprinkle with confectioners'
sugar. Stir jam, then spoon over top of leaves, creating candy cane
stripes. Refrigerate leftovers. Yield: 2 coffee cakes.

Nutrition Facts: 1 serving (1 slice) equals 206 calories, 9 g fat (5 g saturated fat), 59 mg cholesterol, 100 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein.