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 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

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

Yield 3 coffee cakes (12 slices each)

Contest Winner

Test Kitchen Approved

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

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 3 equal parts. On a lightly floured surface, roll each part into a 15x6-in. rectangle. Place on greased baking sheets. With 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 canes. 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.

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

Recipe Creator