Cake and Cupcake Recipes

Candy Cane Coffee Cake

Dough:
2 cups dairy sour cream
2 packages active dry yeast
1/2 cup warm water (105 - 115 degrees F)
1/3 cup plus 1/2 teaspoon granulated sugar, divided
1 teaspoon salt
2 eggs, room temperature
1/3 cup butter or margarine (can use oil if prefer)
5 to 6 cups all-purpose flour

Filling:
1 1/2 to 2 cups finely chopped dried apricots
1 1/2 to 2 cups finely chopped, drained maraschino cherries
Soft butter or margarine

Icing:
2 cups confectioners' sugar
2 to 3 tablespoons warm milk
1 teaspoon vanilla extract

Heat the sour cream in the microwave or over low heat just until lukewarm. Dissolve yeast in warm water with 1/2 teaspoon sugar and let stand for 5 minutes.

Combine 3 cups flour, 1/3 cup sugar and salt. At low speed, gradually beat in sour cream, softened butter, eggs and yeast mixture. Beat until well blended. Beat in additional flour, about 1 cup or so at a time, until the dough pulls away from the sides of the bowl. On a floured surface, knead dough until smooth and elastic, 8-10 minutes.

Place in a greased bowl, turning dough so greased side is on top. Cover and let rise in a warm place until double (about 1 hour).

Heat oven to 375 degrees F.

Punch down dough; divide into 3 equal parts. Roll each part into a 15 x 6-inch rectangle. Place on greased baking sheet. With scissors, make 2-inch cuts at 1/2-inch intervals on long sides of rectangles.

Combine apricots and cherries. Spread 1/3 of the mixture down the center of the rectangle. Bring the cut strips crisscrossed over the filling. Stretch the log to about 22 inches, and 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. Cut red and green maraschino cherries and put clusters of 3 red cherry halves and a couple of green cherry quarters in 3 or 4 clusters along the candy cane to look like holly berries and leaves.

Makes 3.