CANDY CANE COFFEE CAKE
Dotted with dried apricots and maraschino cherries, this tender coffee cake has a festive flavor and look. I love to serve it at Christmastime for my family, fellow teachers and students. It makes a welcome holiday gift, too. -Linda Hollingsworth, Quitman, Mississippi
Provided by Taste of Home
Time 55m
Yield 3 loaves (12 slices each).
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in warm water. Beat in the sour cream, 4 tablespoons butter, sugar, eggs, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 14x7-in. rectangle on a greased baking sheet., Combine apricots and cherries; spoon down the center of each rectangle. On each long side, cut 3/4-in.-wide strips about 2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Curve top., Bake at 375° for 18-20 minutes or until golden brown. Melt remaining butter; brush over warm coffee cakes. Combine confectioners' sugar and cold water until smooth; drizzle over the tops. Garnish with additional cherries.
Nutrition Facts : Calories 182 calories, Fat 5g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 170mg sodium, Carbohydrate 32g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
CANDY CANE COFFEE CAKE
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.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h50m
Yield 3
Number Of Ingredients 13
Steps:
- 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.)
- 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.
- 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.)
- Heat oven to 375°F. Bake 20 to 25 minutes or until golden brown. Drizzle Glaze over warm coffee cakes. Decorate with cinnamon candies.
Nutrition Facts : Calories 155, Carbohydrate 30 g, Cholesterol 20 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Slice, Sodium 190 mg
CANDY CANE COFFEE CREAMER
Provided by Food Network
Time 5m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Combine the non-dairy creamer, candy canes and sugar in a jar with a lid or a sealable plastic container. Put on the lid and shake well to combine. Store in an airtight container.
- To use, stir into hot coffee or hot cocoa.
CANDY CANE COFFEE CAKE
I personally haven't tried this bread yet, but plan on making it over the next couple of days. I got it from Betty Crocker. It sounds delicious!
Provided by MarieRynr
Categories Breads
Time 1h20m
Yield 3 cakes
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 1992.3, Fat 53.9, SaturatedFat 31.2, Cholesterol 249.1, Sodium 1803.2, Carbohydrate 342.2, Fiber 12.6, Sugar 136.4, Protein 39.3
CANDY CANE COFFEE CAKES
I make my festive-looking coffee cakes at Christmas and for breakfast company. My husband doesn't usually care for apricots, but he loves these. -Kelley Winship, West Rutland, Vermont
Provided by Taste of Home
Time 55m
Yield 3 coffee cakes (12 slices each).
Number Of Ingredients 14
Steps:
- In a saucepan, heat sour cream until lukewarm. Set aside. In a large bowl, dissolve yeast in warm water. Add sour cream, softened butter, sugar, salt, eggs and 2 cups flour. With an electric mixer, beat until smooth. Stir in just enough of the remaining flour to form a soft dough. , Turn out onto a floured surface and knead until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; divide into 3 equal parts. On a lightly floured surface, roll each part into a 15x6-in. rectangle. Place on greased baking sheets. With scissors, make 2-in. cuts at 1/2-in. intervals on the long sides of each rectangle. Combine apricots and cherries; spread one-third of the mixture down the center of each rectangle., Crisscross strips over filling. Stretch dough to 22 in. and curve to form canes. Let rise until doubled, about 45 minutes. , Preheat oven to 375°. Bake 15-20 minutes. While warm, brush canes with melted butter. Combine icing ingredients and drizzle over tops.
Nutrition Facts : Calories 176 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 161mg sodium, Carbohydrate 30g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
CANDY CANE COFFEE CAKE
Our family of seven is thrilled when I serve this cherry-cheese Danish. --Doris Hostetler, Clarkrange, Tennessee
Provided by Allrecipes Member
Time 55m
Yield 24
Number Of Ingredients 14
Steps:
- In a small bowl, dissolve yeast in warm water. In a mixing bowl, combine the butter, sour cream, eggs, sugar and salt. Add yeast mixture and flour; beat until smooth (do not knead). Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight.
- For filling, in a mixing bowl, beat cream cheese, sugar, egg yolk and vanilla until blended. Punch dough down. Turn onto a lightly floured surface; divided in half. Roll out each portion into a 16-in. x 10-in. rectangle on a greased baking sheet. Spread filling down center of each rectangle. On each long side, cut 1-1/2-in.-wide strips about 3 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Curve one end, forming a candy cane. Cover and let rise until doubled, about 1 hour.
- Bake at 350 degrees F for 20-25 minutes or until golden brown. Carefully remove from pans to wire racks to cool. Sprinkle with confectioners' sugar. Stir jam, then spoon over top of leaves, creating candy cane stripes. Refrigerate leftovers.
Nutrition Facts : Calories 239.6 calories, Carbohydrate 28.7 g, Cholesterol 65.4 mg, Fat 12.3 g, Fiber 0.6 g, Protein 4.1 g, SaturatedFat 7.4 g, Sodium 113.9 mg, Sugar 6.2 g
CANDY CANE COFFEE CAKE
Our family of seven is thrilled when I serve this cherry-cheese Danish. --Doris Hostetler, Clarkrange, Tennessee
Provided by Allrecipes Member
Time 55m
Yield 24
Number Of Ingredients 14
Steps:
- In a small bowl, dissolve yeast in warm water. In a mixing bowl, combine the butter, sour cream, eggs, sugar and salt. Add yeast mixture and flour; beat until smooth (do not knead). Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight.
- For filling, in a mixing bowl, beat cream cheese, sugar, egg yolk and vanilla until blended. Punch dough down. Turn onto a lightly floured surface; divided in half. Roll out each portion into a 16-in. x 10-in. rectangle on a greased baking sheet. Spread filling down center of each rectangle. On each long side, cut 1-1/2-in.-wide strips about 3 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Curve one end, forming a candy cane. Cover and let rise until doubled, about 1 hour.
- Bake at 350 degrees F for 20-25 minutes or until golden brown. Carefully remove from pans to wire racks to cool. Sprinkle with confectioners' sugar. Stir jam, then spoon over top of leaves, creating candy cane stripes. Refrigerate leftovers.
Nutrition Facts : Calories 239.6 calories, Carbohydrate 28.7 g, Cholesterol 65.4 mg, Fat 12.3 g, Fiber 0.6 g, Protein 4.1 g, SaturatedFat 7.4 g, Sodium 113.9 mg, Sugar 6.2 g
CANDY CANE COFFEE CAKE
This is a great recipe. My husband and family absolutely love it. The Candy Cane Coffee Cake is delish. Try it and enjoy. My mother made this every year for Christmas and Easter. Now that I am a mom and wife, I have taken over the tradition.
Provided by Melanie Campbell @RossCampbell
Categories Cakes
Number Of Ingredients 13
Steps:
- 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.)
- 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.
- Mix any fruit of your choice 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.)
- Heat oven to 375°F. Bake 20 to 25 minutes or until golden brown. Drizzle Glaze over warm coffee cakes. Decorate with cinnamon candies.
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