Candy Cane Coffee Cakes

Name: Candy Cane Coffee Cakes
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 3 coffee cakes (12 slices each).
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

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

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.

Nutrition Facts

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

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

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swlists

Jan 12, 2018

Simpler and quicker to make than I thought it would be. Halved the recipe. Made one large size and 2 smaller sized candy canes instead of the 3 large ones and varied the fillings a bit. This was decorative and delicious.
cookinama

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 !
pbgma

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!
mtpainter

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.
greatnana9

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.

Candy Cane Coffee Cakes

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