Candy Cane Coffee Cake Recipe
This Candy Cane Coffee Cake is absolutely fabulous ! Serve this apricot and cherries cake glazed with confectioner's sugar and topped with maraschino cherries with a cup of hot coffee to your friends at your next party. They are surely going to love it. Try this Candy Cane Coffee Cake and tell me if you like it.
Ingredients
| Dairy sour cream | 1/2 Cup (16 tbs) | |
| Active dry yeast | 1/2 Tablespoon | |
| Warm water | 2 Tablespoon | |
| Flour | 2 Cup (16 tbs) | |
| Unsalted butter | 1 Tablespoon, softened | |
| Sugar | 1/2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Egg | 1 | |
| Dried apricots | 1/2 Cup (16 tbs), finely chopped | |
| Maraschino cherries | 1/2 Cup (16 tbs), finely chopped | |
| Thin Confectioners' Icing | ||
Directions
1 Heat sour cream to warm (105°€” 115°F) over low heat. Dissolve yeast in warm water. Set aside for 5 minutes.
2 Combine 1 cup flour, sour cream, butter, sugar, salt, and egg in mixing bowl. Add yeast mixture. Mix thoroughly. Add enough remaining flour to make a soft dough.
3 Knead dough on lightly floured surface until smooth€”about 10 minutes.
4 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 hour.
5 Punch down dough. Roll into a rectangle 6x12 inches. Mix apricots and cherries.Spread mixture down center third of rectangle. Using scissors, snip 2-inch cuts every 1/2 inch on long sides of rectangle. Crisscross strips on top of filling. Place on greased sheet.
6 Stretch dough until 18 inches long. Curve one end to form cane handle.
7 Bake in a preheated 375°F oven 15€”20 minutes or until done.
8 Make thin Confectioners' Icing. Drizzle icing over cane while still warm. Decorate with cherry halves.
2 Combine 1 cup flour, sour cream, butter, sugar, salt, and egg in mixing bowl. Add yeast mixture. Mix thoroughly. Add enough remaining flour to make a soft dough.
3 Knead dough on lightly floured surface until smooth€”about 10 minutes.
4 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 hour.
5 Punch down dough. Roll into a rectangle 6x12 inches. Mix apricots and cherries.Spread mixture down center third of rectangle. Using scissors, snip 2-inch cuts every 1/2 inch on long sides of rectangle. Crisscross strips on top of filling. Place on greased sheet.
6 Stretch dough until 18 inches long. Curve one end to form cane handle.
7 Bake in a preheated 375°F oven 15€”20 minutes or until done.
8 Make thin Confectioners' Icing. Drizzle icing over cane while still warm. Decorate with cherry halves.
Chef
