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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.

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( 47 Ratings)

47 Ratings

5 Stars 77%

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Member Reviews ( 17 )

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Prep Time 30 min
Total Time 1 hr 50 min
Servings 3

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

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Directions

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.)
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.
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.)
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.

EXPERT TIPS

Expert Tips

Use holiday cellophane found in party stores to wrap the homemade specialties you plan to place beneath someone’s Christmas tree. Jingle bells attached to bright ribbons can tie up the package.

To keep dried fruit from sticking to your chopping knife, rub the sides of the blade with a little vegetable oil.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice

Calories: 155
Calories from Fat: 25 ),

% Daily Value

Total Fat: 3 g; 3 %
(Saturated Fat 2 g, 2 % ),
Cholesterol: 20 mg; 20 %;
Sodium: 190 mg; 190 %;
Total Carbohydrate: 30 g; 30 %
(Dietary Fiber 1 g 1 % ),
Protein: 3 g; 3 %

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 0%;
Calcium: 2%;
Iron: 6%;

Exchanges:

1 Starch; 1 Fruit; 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 17 Reviews View All

Posted 12/12/2012 8:41:26 AM REPORT ABUSE Cat1973 said:

Rating:

Does anyone know which cookbook this recipe is in? I would like to replace my MIL's cookbook but need to make sure that this recipe (that she has been making for years) is in it!

This reply was: Helpful Inspiring

Posted 12/28/2011 1:06:11 PM REPORT ABUSE MamaDsDozen said:

Rating:

This is my 29th Christmas of making these (also with the old recipe, using sour cream instead of buttermilk). I always make 12-20 on the morning of Christmas Eve, and my husband and I spend the afternoon delivering them to friends and family. The old recipe uses a simple powdered sugar glaze: 2 cups powdered sugar and 2 tablespoons water. I don't use the apricots, but double the amount of cherries. Yummm ... These are easy to make ... taste delicious ... are beautiful gifts. Can't be beat!

This reply was: Helpful Inspiring

Posted 12/24/2011 11:26:39 AM REPORT ABUSE sotagirl said:

Rating:

Iniebauer, I have the original recipe. It uses 2 cups sour cream in place of the butter milk, 1/4 cup butter, and no baking powder. Hope that helps. I have made these as gifts for the last 30 years. sometimes as many as 20 - 25 in a season. I usually make 4 or 5 candy canes from one recipe. It makes them a little smaller, but mostly less bready. My family loves this on christmas morning!

This reply was: Helpful Inspiring