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 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 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 CAKES WITH APPLES
This recipe gives you not one but three candy cane-shaped breakfast breads. Pretty and delicious!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h30m
Yield 48
Number Of Ingredients 13
Steps:
- Line 3 cookie sheets with aluminum foil; grease foil. Turn up edges of foil on each sheet about 1 inch to form a shallow pan.
- Dissolve yeast in warm water in large bowl. Add buttermilk, eggs, 2 1/2 cups of the flour, the butter, granulated sugar, baking powder and salt. Beat with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle. (Dough should remain soft and sticky.)
- Place dough on floured surface. Knead about 5 minutes or until smooth and springy. Divide dough into 3 equal parts. Roll one part into 15x9-inch rectangle on lightly floured surface. Place rectangle on foil-lined cookie sheet. Spread 2/3 cup of the apples in a strip about 2 1/2 inches wide lengthwise down center of rectangle; sprinkle with 1/2 cup of the cinnamon candies. Make cuts almost to filling at 1/2-inch intervals on both 15-inch sides. Fold strips over filling, overlapping and crossing in center. Carefully stretch dough until 22 inches long; curve one end to form 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 25 to 30 minutes or until golden brown. Mix powdered sugar and enough of the 3 tablespoons water until smooth and thin enough to drizzle. Drizzle over warm coffee cakes.
Nutrition Facts : Calories 150, Carbohydrate 32 g, Cholesterol 15 mg, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 140 mg
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 241 calories, Carbohydrate 28.9 g, Cholesterol 65.4 mg, Fat 12.3 g, Fiber 0.7 g, Protein 4.2 g, SaturatedFat 7.4 g, Sodium 114.2 mg, Sugar 6.2 g
CANDY APPLE CAKE
This tastes just like the red candy apples that we are all so familiar with. The apples are cooked in a mixture that includes red hot cinnamon candies, then placed in the bottom of a baking pan and topped with the yellow sour cream cake batter. Cake is inverted over a serving platter when done and the red apple topping makes for a great presentation. Delicious!
Provided by Marie
Categories Dessert
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350° and spray a 13x9 baking pan with non stick spray.
- In a large saucepan, combine the cinnamon candies, sugar, 1/2 cup of apple juice and food coloring and heat over high heat, stirring constantly until candy dissolves.
- Add apples and bring to a boil, reduce heat and stir occasionally for 5 to 7 minutes or until apples are tender.
- Spoon filling into baking pan.
- In a medium bowl, combine all cake ingredients and mix well.
- Spoon over the apple mixture, spreading to completely cover the apples.
- Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly, then invert over a large serving platter.
- Cool completely, then cut into squares to serve.
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
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