Breakfast

Candy Cane Coffee Cake

Name: Candy Cane Coffee Cake
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: 3 servings
Ingredients: 2 packages regular or quick active dry yeast; 2 teaspoons baking powder; 1/2 cup butter or margarine, softened; 1 1/4 cups buttermilk; 1 1/2 cups chopped dried apricots; 2 eggs; 1 1/2 cups chopped drained maraschino cherries; 1 1/2 cups red cinnamon candies, if desired; 2 teaspoons salt; 1/2 cup sugar; 1/2 cup warm water (105°F to 115°F); 5 1/2 to 6 cups Gold Better for flour or Gold all-purpose flour

2 January 2025

Not yet ratedRate Recipe

Total Time110 Mins

Serves3

Per Serving$3.72

Indulge in the festive spirit with our delightful Candy Cane Coffee Cake, a perfect treat for your morning meal, brunch, or even as a sweet dessert. This unique recipe combines the warm, comforting flavors of buttermilk and butter with the vibrant sweetness of dried apricots and maraschino cherries, creating a symphony of taste that will leave your taste buds dancing. The addition of red cinnamon candies not only adds a pop of color but also a hint of spice that complements the cake beautifully.

Dessert Breakfast Christmas Eggs Cherries Apricots

Method:

1
Dissolve yeast in warm water in large bowl.
2
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.)
3
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.
4
Roll one part into rectangle, 15x9 inches.
5
Place rectangle on cookie sheet.
6
Mix apricots and chopped cherries.
7
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.)
8
Heat oven to 375F.
9
Bake 20 to 25 minutes or until golden brown.
10
Drizzle Glaze over warm coffee cakes. Decorate with cinnamon candies.

About this recipe

Imagine the aroma wafting through your kitchen as this cake bakes to a golden brown, filling your home with the essence of the holidays. The dough, soft and slightly sticky, is transformed into a stunning candy cane shape, making it not just a treat for the palate but also a feast for the eyes. Perfect for sharing with family and friends, this cake is sure to become a cherished tradition at your breakfast table.

Whether you're hosting a festive gathering or simply looking to brighten your morning routine, this Candy Cane Coffee Cake is the ideal choice. With a preparation time of just 110 minutes, you can easily whip up this delicious masterpiece and create lasting memories around the table. So, roll up your sleeves and get ready to impress your loved ones with this enchanting holiday delight!

Adapted from Betty Crocker

Kit For This Recipe

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