Candy Cane Coffee Cake

Candy Cane Coffee Cake
Write a review
Print
Ingredients
  1. Candy Cane Coffee Cake
  2. Braided and fruit-filled, these shapely coffee cakes are perfect for entertaining or giving as gifts. This delicious recipe is from the award-winning Betty Crocker’s Best Christmas Cookbook.
  3. E-mail
  4. Print
  5. Save
  6. Add to Grocery List
  7. 4K+
  8. 49 reviews
  9. Candy Cane Coffee Cake
  10. Prep Time 30 min
  11. Total Time 1 hr 50 min
  12. Servings 3
  13. Ingredients
  14. 2
  15. packages regular or quick active dry yeast
  16. 1/2
  17. cup warm water (105°F to 115°F)
  18. 1 1/4
  19. cups buttermilk
  20. 2
  21. eggs
  22. 5 1/2
  23. to 6 cups Gold Medal® Better for Bread™ flour or Gold Medal® all-purpose flour
  24. 1/2
  25. cup butter or margarine, softened
  26. 1/2
  27. cup sugar
  28. 2
  29. teaspoons baking powder
  30. 2
  31. teaspoons salt
  32. 1 1/2
  33. cups chopped dried apricots
  34. 1 1/2
  35. cups chopped drained maraschino cherries
  36. Coffee Cake Glaze
  37. 1 1/2
  38. cups red cinnamon candies, if desired
Instructions
  1. 1 Dissolve yeast in warm water in large bowl. Add buttermilk, sugar, butter, eggs, baking powder, salt and 2 1/2 cups of the flour. Beat with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in enough remaining flour to make dough easy to handle. (Dough should be soft and slightly sticky.)
  2. 2 Grease 3 cookie sheets. Turn dough onto well-floured surface; gently knead about 5 minutes or until smooth and elastic. Divide dough into 3 equal parts. Roll one part into rectangle, 15x9 inches. Place rectangle on cookie sheet.
  3. 3 Mix apricots and chopped cherries. Spread one-third of the apricot mixture in a strip about 2 1/2 inches wide lengthwise down center of rectangle. Make cuts in dough at 1/2-inch intervals on both 15-inch sides almost to filling. Fold strips over filling, overlapping and crossing in center. Carefully stretch dough until 22 inches long; curve one end to form top of cane. Repeat with remaining 2 parts of dough. Cover and let rise in warm place about 1 hour or until double. (Dough is ready if indentation remains when touched.)
  4. 4 Heat oven to 375°F. Bake 20 to 25 minutes or until golden brown. Drizzle Glaze over warm coffee cakes. Decorate with cinnamon candies.
Notes
  1. Use holiday cellophane found in party stores to wrap the homemade specialties you plan to place beneath someone’s Christmas tree. Jingle bells attached to bright ribbons can tie up the package.
  2. To keep dried fruit from sticking to your chopping knife, rub the sides of the blade with a little vegetable oil.
Holiday Cottage http://www.holidaycottagepage.com/


HTML Snippets Powered By : XYZScripts.com