Candy Cane Coffee Cakes
TOTAL TIME: Prep: 40 min. + rising Bake: 15 min.
YIELD: 3 coffee cakes (12 slices each).
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. —Kelley Winship, West Rutland, Vermont
Ingredients
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2 cups sour cream
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2 packages (1/4 ounce each) active dry yeast
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1/2 cup warm water (110° to 115°)
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1/4 cup butter, softened
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1/3 cup sugar
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2 teaspoons salt
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2 large eggs, room temperature, beaten
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5-1/4 to 6 cups all-purpose flour
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1-1/2 cups (12 ounces) finely chopped dried apricots
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1-1/2 cups finely chopped well-drained maraschino cherries
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2 tablespoons butter, melted
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ICING:
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2 cups confectioners' sugar
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2 to 3 tablespoons water
Directions
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1.
In a saucepan, heat sour cream until lukewarm. Set aside. In a large bowl, dissolve yeast in warm water. Add sour cream, softened 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.
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2.
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.
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3.
Punch dough down; divide into 3 equal parts. On a lightly floured surface, roll each part into a 15x6-in. rectangle. Place on greased baking sheets. With scissors, make 2-in. cuts at 1/2-in. intervals on the long sides of each rectangle. Combine apricots and cherries; spread one-third of the mixture down the center of each rectangle.
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4.
Crisscross strips over filling. Stretch dough to 22 in. and curve to form canes. Let rise until doubled, about 45 minutes.
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5.
Preheat oven to 375°. Bake 15-20 minutes. While warm, brush canes with melted butter. Combine icing ingredients and drizzle over tops.
Nutrition Facts
1 slice: 176 calories, 5g fat (3g saturated fat), 19mg cholesterol, 161mg sodium, 30g carbohydrate (14g sugars, 1g fiber), 3g protein.
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