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Candy Cane Coffee Cake

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Updated Nov 13, 2013
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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.

Candy Cane Coffee Cake

  • Prep Time 30 min
  • Total 1 hr 50 min
  • Servings 3
  • Ingredients 13
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Ingredients

  • 2 packages regular or quick active dry yeast
  • 1/2 cup warm water (105°F to 115°F)
  • 1 1/4 cups buttermilk
  • 2 eggs
  • 5 1/2 to 6 cups Gold Medal™ Better for Bread™ flour or Gold Medal™ all-purpose flour
  • 1/2 cup butter or margarine, softened
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • 1 1/2 cups chopped dried apricots
  • 1 1/2 cups chopped drained maraschino cherries
  • Coffee Cake Glaze
  • 1 1/2 cups red cinnamon candies, if desired
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    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.)
  • Step 
    2
    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.
  • Step 
    3
    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.)
  • Step 
    4
    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

155 Calories
3 g Total Fat
3 g Protein
30 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Slice
Calories
155
Calories from Fat
25
Total Fat
3 g
Saturated Fat
2 g
Cholesterol
20 mg
Sodium
190 mg
Potassium
130 mg
Total Carbohydrate
30 g
Dietary Fiber
1 g
Protein
3 g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
1 Starch; 1 Fruit; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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