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Candy Cane Coffee Cakes Recipe
Candy Cane Coffee Cakes Recipe photo by Taste of Home

Candy Cane Coffee Cakes Recipe

Read Reviews (3)
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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
TOTAL TIME: Prep: 40 min. + rising Bake: 15 min.
MAKES:30-36 servings
TOTAL TIME: Prep: 40 min. + rising Bake: 15 min.
MAKES: 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 eggs, beaten
  • 5-1/4 to 6 cups King Arthur Unbleached 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

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.

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. 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. and curve to form cane. Let rise until doubled, about 45 minutes. Bake at 375° for 15-20 minutes. While warm, brush canes with melted butter. Combine icing ingredients and drizzle. Yield: 3 coffee cakes.
Originally published as Candy Cane Coffee Cakes in Country Woman November/December 1990, p29

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(3)

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   (5)
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MY REVIEW
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
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
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.

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