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Candy Cane Coffee Cakes

Source of Recipe


I think it was the Betty Crocker Cookbook



List of Ingredients



• 2 c. sour cream
  
• 2 pkg. active dry yeast
  
• 1/2 c. warm water (105 - 115 degrees)
  
• 1/4 c. butter, softened
  
• 1/3 c. sugar
  
• 2 t. salt
  
• 2 eggs
  
• about 6 c. all purpose flour
  
• 1 1/2 c. finely chopped dried apricots
  
• 1 1/2 c. drained finely chopped maraschino cherries
  
• soft butter
  
• thin icing: recipe follows
  






Instructions



1. Heat sour cream over low heat just until lukewarm. Dissolve yeast in warm water. Stir in sour cream, 1/4 c. butter, sugar, salt, eggs and 2 c. of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
   
   
2. Turn dough onto well floured board: knead until smooth, about 10 minutes. Place in greased bowl and turn greased side up. Cover; let rise in a warm place until double, about 1 hour.
   
   
3. Heat oven to 375 degrees. Punch down dough; divide into 3 equal parts. Roll each part into rectangle, 15 x 6 inches; place on baking sheets covered w/ greased parchment paper. With scissors, make 2 inch cuts at 1/2 inch intervals on long sides of rectangles.
   
   
4. Combine apricots and cherries; spread 1/3 of mixture down center of each rectangle. Crisscross strips over filling. Stretch dough to 22 inches. Curve to form cane.
   
   
5. Bake 15 - 20 minutes or until golden brown. While warm, brush with butter and drizzle canes with Thin Icing (Two c. 10x sugar blended w/ about 2 T. water). If desired, decorate w/ cherry halves or pieces.
   
   






Final Comments


These freeze beautifully. Freeze after baking and add the icing after reheating.