Candy Cane Coffee Cake Recipe
2 packages dry yeast
1/2 C. water
2 C. warm sour cream
1/4 C. butter, softened
1/3 C. sugar
2 t. salt
about 6 C. flour
1 1/2 C. chopped dry apricots
1 1/2 C. chopped maraschino cherries
In a mixing bowl, dissolve the yeast in warm water. Add sour cream, butter, sugar, salt, eggs and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; 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 down dough. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 14 x 7 inch rectangle. Spoon apricot, cherry mixture down the center. On each long side, cut 1 inch wide strips, about 2 inches into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Curve top to form a candy cane shape.
Bake at 375° F. for about 15 minutes until light golden brown. Melt 1/4 cup butter and brush over warm coffee cake. Combine 2 C. powered sugar and 2 T. water until smooth; drizzle over warm bread. You can garnish with cherry's if desired.
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