Candy cane coffee cake

Yield: 20 servings

Measure Ingredient
2 cups Sour cream -- 16 oz
½ cup Warm water
2 packs Active dry yeast -- 1/4 oz
Each
¼ cup Butter or margarine --
Softened
⅓ cup Sugar
2 teaspoons Salt
2 eaches Eggs -- beaten
6 cups All-purpose flour --
Divided
1½ cup Dried apricots -- finely
Chopped
1½ cup Maraschino cherries --
Finely chopped
Icing:
2 cups Confectioner's sugar
2 tablespoons Water -- or 3 tablespoons

In a saucepan, heat sour cream until lukewarm. Set aside. Dissolve yeast in warm water. In a large mixing bowl, add sour cream, 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 hr. Punch dough down; divide into 3 equal parts. On a lightly floured board, roll each part into a 15x6 inch rectangle. Place on greased baking sheets. With a scissors, make 2 in. cuts at ½ inch intervals on long sides of rectange. Crisscross strips over filling. Stretch dough to 22 in. Curve to form cane. Let rise until doubled about 45 min.

While warm, brush canes with butter. Combine icing ingredients and drizzle. Yield: 3 coffee cakes. Recipe By : Country Woman

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