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Candy Cane Coffee Cake

Dotted with dried apricots and maraschino cherries, this tender coffee cake has a festive flavor and look. I love to serve it at Christmastime for my family, fellow teachers and students. It makes a welcome holiday gift, too. -Linda Hollingsworth, Quitman, Mississippi

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

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
2 cups warm sour cream (110° to 115°)
6 tablespoons butter, divided
1/3 cup sugar
2 eggs
2 teaspoons salt
5-3/4 to 6-1/4 cups all-purpose flour
1-1/2 cups finely chopped dried apricots
1-1/2 cups finely chopped maraschino cherries
2 cups confectioners' sugar
2 tablespoons cold water
Additional cherries, halved

Directions

In a large bowl, dissolve yeast in warm water. Beat in the sour
cream, 4 tablespoons butter, sugar, eggs, salt and 2 cups flour;
beat until smooth. Stir in enough remaining flour to form a soft
dough.
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into
thirds. Roll each portion into a 14-in. x 7-in. rectangle on a

2 of 2

Candy Cane Coffee Cake (continued)

Directions (continued)

greased baking sheet.
Combine apricots and cherries; spoon down the center of each
rectangle. On each long side, cut 3/4-in.-wide strips about 2 in.
into center. Starting at one end, fold alternating strips at an
angle across filling. Pinch ends to seal. Curve top.
Bake at 375° for 18-20 minutes or until golden brown. Melt
remaining butter; brush over warm coffee cakes. Combine
confectioners' sugar and cold water until smooth; drizzle over the
tops. Garnish with additional cherries. Yield: 3 loaves (12 slices
each).

Nutrition Facts: 1 serving (1 each) equals 182 calories, 5 g fat (3 g saturated fat), 26 mg cholesterol, 170 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.