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Candy Cane Coffee Cakes

 Candy Cane Coffee Cakes
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! —Kelley Winship, West Rutland, Vermont
30-36 ServingsPrep: 40 min. + rising Bake: 15 min.


  • 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 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
  • 2 tablespoons butter, melted
  • ICING:
  • 2 cups confectioners' sugar
  • 2 to 3 tablespoons water


  • 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.
  • 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.

2 of 2

Candy Cane Coffee Cakes (continued)

Directions (continued)

  • 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 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. and curve to
  • form cane. Let rise until doubled, about 45 minutes.
  • 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.