Candy Cane Coffee Cake

I have been making 12-15 of these a year for a long time to give as presents. They are very good and if you don't eat all at once you can micro them for about 20-25 seconds to make them taste fresh again. I have the dough rising now as I write this. Each recipe makes three coffee cakes.

2 pkg dry yeast
1/2 cup water
2 cups warm sour cream
1/4 cup butter, softened
1/3 cup sugar
2 eggs
2 tsp salt
about 6 cups flour
1 and 1/2 cups chopped dry apricots
1 and 1/2 cups chopped maraschino cherries.( I drain the cherries and add the apricots and put them in my food processor and chop)

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. ( I use my Kitchenaid mixer to knead)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 14x7 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 degrees for about 15 minutes until light golden brown. Melt 1/4 cup butter and brush over warm coffee cake. Combine 2 cups powered sugar and 2 TBSP water until smooth; drizzle over warm bread. You can garnish with cherry's if desired. I put foil in the bottom of coke cartons (the cardboard boxes that the cases of cokes come in at the store) They make the right size container to put the bread in. I cover with plastic wrap and try and deliver them while they are still warm.

~~~Enjoy~~~ They are very good right out of the oven.

AUTHOR: Lynn from NM