Candy Cane Coffee Cakes Recipe

Candy Cane Coffee Cakes Recipe photo by Taste of Home

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For many years I made these moist, jolly loaves as Christmas gifts for the elderly in our church or to share at holiday open houses. The hazelnut filling is a wonderful surprise. This is the kind of old-fashioned bread my mother baked when I was a girl. Now our daughter also makes them.

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Candy Cane Coffee Cakes Recipe

Prep: 25 min. + rising Bake: 35 min.

Yield: 40 Servings

25 35 60

Ingredients

1 package (1/4 ounces) active dry yeast
3/4 cup warm water (110° to 115°)
1/2 cup warm milk (110° to 115°)
4 eggs
1 cup sugar
1/2 cup butter, melted
2 teaspoons salt
7 to 7-1/2 cups all-purpose flour
FILLING:
1 cup chopped hazelnuts
1 cup packed brown sugar
1 cup raisins
2 teaspoons ground cinnamon
3 tablespoons butter, melted
GLAZE:
2 cups confectioners' sugar
3 to 4 tablespoons warm milk
1 tablespoon butter, softened
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/4 cup chopped hazelnuts

Directions

In a bowl, dissolve yeast in water and milk. Add eggs, sugar, butter, salt and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a grease bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
For filling, combine nuts, brown sugar, raisins and cinnamon; set aside. Punch dough down and divide into fourths. Roll one portion into a 12-in. x 7-in. rectangle. Brush with some butter; sprinkle with 2/3 cup filling. Roll up, jelly roll-style, staring with a long side; pinch to seal. Place on a greased baking sheet; shape top to form a cane. Repeat with remaining dough, filling and butter. Cover and let rise until doubled, about 35 minutes.
Bake at 350° for 25 minutes or until golden brown. Cool on wire racks.
Combine the first five glaze ingredients; drizzle stripes over loaves. Sprinkle with nuts. Yield: 4 loaves.

Nutritional Facts 1 serving (1 slice) equals 218 calories, 6 g fat (3 g saturated fat), 31 mg cholesterol, 164 mg sodium, 37 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Candy Cane Coffee Cakes in Taste of Home December/January 1999, p39

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(1-1) of 1 reviews

Reviewed on Nov. 12, 2011 by gaylene1126

We really enjoy this recipe at our house. When I asked my teenage son which Christmas baking I should start with, he right away said this coffee cake. My husband doesn't even want me to bring this to gatherings because that means less for him!