Candy Cane Coffee Cakes

3
Servings
2h
Prep Time
20m
Cook Time
2h 20m
Ready In


"Makes 3 cakes"

Original recipe yields 3 servings
OK
  • FOR ICING

Nutritional

  • Serving Size: 1 (857.7 g)
  • Calories 2186.8
  • Total Fat - 44 g
  • Saturated Fat - 24.8 g
  • Cholesterol - 233.8 mg
  • Sodium - 1876.6 mg
  • Total Carbohydrate - 409.4 g
  • Dietary Fiber - 12.9 g
  • Sugars - 200.7 g
  • Protein - 44.7 g
  • Calcium - 332.9 mg
  • Iron - 7.2 mg
  • Vitamin C - 4.6 mg
  • Thiamin - 0.4 mg

Step 1

Heat sour cream over low heat just until lukewarm.

Step 2

Dissolve yeast in the warm water. Stir in sour cream, butter, sugar, salt, eggs and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make it easy to handle.

Step 3

Turn dough onto well-floured board. Knead until smooth, about 10 minutes. Place in greased bowl. Turn once to bring greased side up. Cover. Let rise in warm place until double, about 1 hour. To test for rising, stick two fingers in dough. If holes remain but top stays smooth, dough is ready.

Step 4

Heat oven to 375°F Punch down dough: Divide into three equal parts.

Step 5

Roll each part into a rectangle, 15 x 6 inches. Place on greased baking sheet. With scissors, make 2-inch cuts at 1/2-inch intervals on both long sides of the rectangles.

Step 6

Combine apricots and cherries. Spread 1/3 of the fruit mixture down the center of each of the rectangles. Crisscross strips over the filling. Stretch dough to 22 inches. Curve to form a “cane.”.

Step 7

Bake 15 to 20 minutes or until golden brown. While warm, brush with butter and drizzle canes with Thin Icing. If desired, decorate with cherry halves or pieces.

Step 8

For Icing, blend 2 cups powdered sugar with about 2 tablespoons water. If icing is too stiff, add water a drop at a time. If too thin, add more powdered sugar a little at a time.

Tips & Variations


No special items needed.

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