Christmas Tree Coffee Cake Recipes

CHRISTMAS TREE COFFEE CAKE

Steps:

• In large mixing bowl throughly mix 2 cups flour, sugar, salt& dry yeast. Set aside.
• In small saucepan combine milk, water and butter.
• Heat to 130ºF (butter does not need to melt).
• Slowly add liquid to the above dry ingredients; beat for 2 minutes with electric mixer, scraping bowl occasionally.
• Add egg and 1 cup flour.
• Beat at high speed additional 2 minutes.
• Stir in enough remaining flour to make stiff dough (approx. 1 cup).
• Cover tightly.
• Refrigerate at least 2 hours or up to 3 days.
• When ready to make rolls, prepare filling.
• In large mixing bowl combine cream cheese, sugar, salt, nutmeg and vanilla.
• Beat just until well blended.
• Stir in drained pineapple.
• Grease 2 large cookie sheets.
• Divide dough in half; keep one half in refrigerator while working with other half.
• On lightly floured surface roll first dough half to an 11" x 10" rectangle.
• Spread with half of the cream cheese pineapple filling.
• Roll up on 11" side- pinch seams to seal.
• Cut into 1" slices and arrange in shape of Christmas tree on cookie sheet.
• Cover lightly with plastic wrap.
• Repeat with remaining dough and filling.
• Let arranged slices rise approximately 1 hour in draft free warm place.
• Preheat oven to 375ºF- Bake 15 minutes; cover with aluminum foil to prevent browning.
• Bake additional 5-10 minutes.
• Remove from oven and allow to cool.
• Place cherries, cut side down in center of each roll.
• Combine powdered sugar with milk and drizzle over the rolls.

NIGHT BEFORE CHRISTMAS COFFEE CAKE

Steps:

• Cream together sugar and butter. Then add eggs, milk, 1 package of yeast (2 tablespoons bulk yeast) dissolved in 3 tablespoons of warm water, flour, salt and vanilla. Beat all of these ingredients together. Then set dough aside and let it rise, until double in size.
• When your coffee cake dough has risen to double the size (this may take about 2 hours) put it in a 9x13" greased pan and spread with topping.
• To make the topping: Combine sugar, cinnamon, melted butter and nuts (you can use maraschino cherries or candied red and green cherries if you don't like nuts).
• Place in a cold oven and leave it in there overnight to rise.
• The next morning turn oven to 350 degrees and bake for 1/2 hour. Take out and serve warm.

CHRISTMAS COFFEE CAKE

Steps:

• In a small bowl, combine the first five ingredients; mix well. Set aside. Drain cherries on paper towels. In a bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in cherries., Pour half of the batter into a greased 9-in. springform pan; sprinkle with half of the pecan mixture. Top with remaining batter and pecan mixture. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Remove sides of pan just before serving.

CHRISTMAS TREE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour. For easier handling, refrigerate or freeze cake 30 to 60 minutes or until firm.
• Using serrated knife, cut rounded top off cake to level surface; place cut side down. From the middle of one short side, make a diagonal cut to each corner on opposite side, making 3 triangular pieces. (See diagram below in Expert Tips.) Make tree shape by arranging 2 outer pieces with straight 13-inch sides together on foil-covered tray; frost top. Place remaining center piece on top.
• Spread a thin layer of frosting over top and sides to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes to set frosting. Frost entire cake with remaining frosting. Press candy cane pieces in end of tree to make trunk. Sprinkle with colored sugar to look like boughs. Arrange gumdrops on cake to look like lights or ornaments. Store loosely covered.

CHRISTMAS MORNING COFFEE CAKE

Steps:

• In a large bowl, combine the baking mix, sugar, cinnamon and allspice. Combine the eggs, bananas, milk and vanilla; stir into dry ingredients just until moistened. Pour into a greased 9-in. square baking pan. , Place the cranberry sauce in a bowl; stir. Spread over batter. Combine topping ingredients; sprinkle over cranberry sauce. Bake at 400° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack.

CANDY CANE COFFEE CAKE

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.