Back to Candy Cane Coffee Cakes

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Candy Cane Coffee Cakes Recipe

Candy Cane Coffee Cakes 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. —Kelley Winship, West Rutland, Vermont
TOTAL TIME: Prep: 40 min. + rising Bake: 15 min. YIELD:30-36 servings

Ingredients

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

Directions

  • 1. In a saucepan, heat sour cream until lukewarm. Set aside. Dissolve yeast in warm water. In a large bowl, 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.
  • 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.
  • 3. Punch dough down; divide into three equal parts. On a lightly floured surface, roll each part into a 15x6-in. rectangle. Place on greased baking sheets. With a 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.
  • 4. Crisscross strips over filling. Stretch dough to 22 in. and curve to form cane. Let rise until doubled, about 45 minutes.
  • 5. Preheat oven to 375°. Bake 15-20 minutes. While warm, brush canes with melted butter. Combine icing ingredients and drizzle over tops. 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.

Reviews for Candy Cane Coffee Cakes

Sort By :
MY REVIEW
cookinama User ID: 5947968 215848
Reviewed Dec. 25, 2014

"I made this for the first time this Christmas. It was great Makes 3 large loaves It was easy and makes a very tender dough. Would highly recommend !"

MY REVIEW
pbgma User ID: 7056166 13670
Reviewed Dec. 25, 2012

"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!"

MY REVIEW
mtpainter User ID: 1026310 7004
Reviewed Dec. 20, 2010

"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."

MY REVIEW
greatnana9 User ID: 5651700 13120
Reviewed Dec. 3, 2010

"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."

Loading Image