Candy Cane Coffee Cake

Recipe by MarieRynr
READY IN: 1hr 20mins
YIELD: 3 cakes
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat sour cream over low heat just until lukewarm.
  • 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.
  • 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.
  • Heat oven to 375°F Punch down dough: Divide into three equal parts.
  • 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.
  • 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.”.
  • 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.
  • 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.
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