Candy Cane Coffee Cake

Name: Candy Cane Coffee Cake
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 3 loaves (12 slices each).
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 1/2 cup warm water (110° to 115°); 2 cups warm sour cream (110° to 115°); 6 tablespoons butter, divided; 1/3 cup sugar; 2 large eggs; 2 teaspoons salt; 5-3/4 to 6-1/4 cups all-purpose flour; 1-1/2 cups finely chopped dried apricots; 1-1/2 cups finely chopped maraschino cherries; 2 cups confectioners' sugar; 2 tablespoons cold water; Additional cherries, halved

TOTAL TIME: Prep: 35 min. + rising Bake: 20 min. YIELD: 3 loaves (12 slices each).

Dotted with dried apricots and maraschino cherries, this tender coffee cake has a festive flavor and look. I love to serve it at Christmastime for my family, fellow teachers and students. It makes a welcome holiday gift, too. -Linda Hollingsworth, Quitman, Mississippi

Ingredients

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

Directions

1. In a large bowl, dissolve yeast in warm water. Beat in the sour cream, 4 tablespoons butter, sugar, eggs, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. 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. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 14x7-in. rectangle on a greased baking sheet.
4. Combine apricots and cherries; spoon down the center of each rectangle. On each long side, cut 3/4-in.-wide strips about 2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Curve top.
5. Bake at 375° for 18-20 minutes or until golden brown. Melt remaining butter; brush over warm coffee cakes. Combine confectioners' sugar and cold water until smooth; drizzle over the tops. Garnish with additional cherries.

Nutrition Facts

1 each: 182 calories, 5g fat (3g saturated fat), 26mg cholesterol, 170mg sodium, 32g carbohydrate (13g sugars, 1g fiber), 3g protein.