Candy Cane Coffee Cake

Candy Cane Coffee Cake

Share Button

Ingredients

  • 2 pkg. dry yeast
  • ½ C warm water
  • 2 C sour cream
  • ¼ C butter, softened
  • 2 tsp salt
  • 2 eggs
  • 2 C flour
  • 1 ½ C apricots, chopped
  • 1 ½ C maraschino (red & green) cherries, chopped
  • 1/3 C Pioneer® Sugar
  • butter, melted

Icing:

  • 2 C Pioneer® Confectioners Powdered Sugar
  • 2 T water

Directions

  1. Dissolve yeast in warm water. Heat sour cream over low heat. In a large mixing bowl, stir sour cream, butter, salt, eggs, yeast & water, and flour. Mix in enough flour to make a dough. Turn dough onto a well-floured board. Knead until smooth, about 10 minutes. Put in a greased bowl; turn greased side up; cover and let rise for 1 hour.
  2. Preheat oven to 375° F. Punch down dough and divide into 3-parts. Roll each into a 15×6-inch piece. Place on ungreased baking sheet. With scissors make 2-inch cuts at 1/2-inch intervals on the long side; set aside.
  3. Combine the apricots, cherries and Pioneer® Sugar together; spread one-third of the mixture down the center of each dough rectangle. Crisscross the strips over the filling. Stretch dough to a 22-inch curve to form a cane. Bake 15-20 minutes or until golden brown.
  4. Make icing by mixing the powdered sugar and water together until smooth. While warm, brush with butter and drizzle with a thin icing. Decorate with cherry halves and pieces.
 
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.