[X]

Home > Recipes > Candy Cane Coffee Cakes

Candy Cane Coffee Cakes Recipe

Candy Cane Coffee Cakes Recipe photo by Taste of Home

Read reviews (3)

Rate recipe

I make my festive-looking coffee cakes at Christmas and for breakfast company. My husband doesn't usually care for apricots—but he loves these. The holidays are a busy time on our small New England acreage. In addition to a few cattle and some chickens, we raise 50 turkeys every year!

This recipe is:

Contest Winning

[X]

Rate Candy Cane Coffee Cakes Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Candy Cane Coffee Cakes Recipe

Prep: 40 min. + rising Bake: 15 min.

Yield: 30-36 Servings

40 15 55

Ingredients

2 cups (16 ounces) sour cream
1/2 cup warm water (110° to 115°)
2 packages (1/4 ounce each) active dry yeast
1/4 cup butter, softened
1/3 cup sugar
2 teaspoons salt
2 eggs, beaten
5-1/4 to 6 cups all-purpose flour, divided
1-1/2 cups (12 ounces) finely chopped dried apricots
1-1/2 cups finely chopped maraschino cherries
ICING:
2 cups confectioners' sugar
2 to 3 tablespoons water

Directions

In a saucepan, heat sour cream until lukewarm. Set aside. Dissolve yeast in warm water. In a large bowl, add sour cream, butter, sugar, salt, eggs and 2 cups flour. With an electric mixer, beat until smooth. Stir in just enough of the remaining flour to form a soft dough. Turn out onto a floured surface and knead until smooth and elastic. 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; divide into 3 equal parts. On a lightly floured surface, roll each part into a 15-in. x 6-in. rectangle. Place on greased baking sheets. With a scissors, make 2-in. cuts at 1/2-in. intervals on the long sides of rectangle. Combine apricots and cherries; spread one-third of the mixture down the center of each rectangle. Crisscross strips over filling. Stretch dough to 22 in. curve to form cane. Let rise until doubled, about 45 minutes. Bake at 375° for 15-20 minutes. While warm, brush canes with butter. Combine icing ingredients and drizzle. Yield: 3 coffee cakes.

Nutritional Facts 1 serving (1 slice) equals 173 calories, 4 g fat (2 g saturated fat), 24 mg cholesterol, 160 mg sodium, 30 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Candy Cane Coffee Cakes in Country Woman November/December 1990, p29

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Candy Cane Coffee Cakes

Candy Cane Coffee Cakes

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-3) of 3 reviews

Sort Reviews:

Reviewed on Dec. 25, 2012 by pbgma

I learned to make these in high school and have made 1-2 batches every year since it is so easy. I make mine with the cherries from can pie filling. I also use green & red sprinkles when the icing is warm. So yummy!

Reviewed on Dec. 20, 2010 by mtpainter

I have made this recipe every christmas for 30 years. For the icing I use the marchino cherry juice instead of water and decorate it with cherry halves.

Reviewed on Dec. 03, 2010 by greatnana9

I have been making this recipe for years and it is always a big hit!!!!!!! At one time I made it every year since the 1970s & now have been requested to make it again.