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Candy Cane Coffee Cake
Candy Cane Coffee Cake
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Prep Time:
30 minutes
Total Time:
1 hour 50 minutes
Festive braided fruit coffee cakes, ideal for hosting or gifting, from Betty Crocker's renowned Christmas Cookbook.
Ingredients:
  • 2 packages regular or quick active dry yeast
  • 1/2 cup warm water (105°F to 115°F)
  • 1 1/4 cups buttermilk
  • 2 eggs
  • 5 1/2 to 6 cups Gold Medal™ Better for Bread™ flour or Gold Medal™ all-purpose flour
  • 1/2 cup butter or margarine, softened
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • 1 1/2 cups chopped dried apricots
  • 1 1/2 cups chopped drained maraschino cherries
  • Coffee Cake Glaze
  • 1 1/2 cups red cinnamon candies, if desired
Instructions:
  • In a large bowl, combine yeast with warm water. Add buttermilk, sugar, butter, eggs, baking powder, salt, and 2 1/2 cups of flour. Mix together using an electric mixer on low speed for 30 seconds, scraping the bowl occasionally. Increase speed to medium and beat for 2 minutes, scraping the bowl occasionally. Gradually add enough remaining flour until the dough is soft and slightly sticky, making it easy to handle.
  • Prepare the cookie sheets with a light greasing. Transfer the dough onto a generously floured surface and knead gently for about 5 minutes until it is smooth and elastic. Divide the dough into 3 equal portions. Roll out one portion into a 15x9 inch rectangle and transfer it onto the prepared cookie sheet.
  • Combine apricots and chopped cherries. Distribute one-third of the apricot mixture in a 2 1/2-inch wide strip down the center of the dough rectangle. Cut dough on both sides at 1/2-inch intervals near the filling. Fold strips over the filling, overlapping and crossing them in the center. Gently stretch the dough to 22 inches in length, shaping one end into the top of a candy cane. Repeat with the remaining dough portions. Cover and let rise in a warm place for about 1 hour until doubled in size. Dough is ready when an indentation remains upon touching.
  • Preheat the oven to 375°F and bake for 20-25 minutes until golden brown. Drizzle warm coffee cakes with Glaze and top with cinnamon candies for a festive touch.

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