Candy Cane Coffee Cakes Recipe

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Candy Cane Coffee Cakes Recipe photo by Taste of Home

Candy Cane Coffee Cakes Recipe

Read Reviews

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

Featured In: Candy Cane Recipes

MAKES:

36 servings

TOTAL TIME:

Prep: 40 min. + rising Bake: 15 min.

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VERIFIED BY Taste of Home Test Kitchen

CONTEST WINNER

MAKES:

36 servings

TOTAL TIME:

Prep: 40 min. + rising Bake: 15 min.

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 well-drained maraschino cherries
2 tablespoons butter, melted
ICING:
2 cups confectioners' sugar
2 to 3 tablespoons water

Directions

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.
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 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.
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 (12 slices each).

Originally published as Candy Cane Coffee Cakes in Country Woman November/December 1990, p29

Nutritional Facts

1 slice: 176 calories, 5g fat (3g saturated fat), 19mg cholesterol, 161mg sodium, 30g carbohydrate (14g sugars, 1g fiber), 3g protein.

Ingredients
Directions

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 well-drained 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. 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.
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 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.
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 (12 slices each).

Originally published as Candy Cane Coffee Cakes in Country Woman November/December 1990, p29

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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."