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. —Kelley Winship, West Rutland, Vermont
Ingredients
- 2 cups 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, room temperature, 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
Reviews
I have been making this Betty Crocker recipe for more than 30 years. I usually make it with apples instead. It is great in the shape of a tree too.
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.
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 !
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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!
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.
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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