Candy Cane Coffee Cakes

Candy Cane Coffee Cakes

Enjoy this homemade delicious coffee cake garnished with almonds – perfect for gift giving.

Prep Time



Total Time






Coffee Cakes
packages regular or fast-acting dry yeast
cup warm water (105°F to 115°F)
1 1/4
cups buttermilk
5 1/2
to 6 cups Gold Medal® Better for Bread™ bread flour or Gold Medal® all-purpose flour
cup butter or margarine, softened
cup granulated sugar
teaspoons baking powder
teaspoons salt
1 1/2
cups cherry-flavored dried cranberries
1 1/2
cups chopped drained maraschino cherries
cup powdered sugar
to 2 tablespoons milk or water
teaspoon almond extract
cup sliced almonds, toasted
  1. In large bowl, dissolve yeast in warm water. 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.)
  2. Grease 3 cookie sheets with shortening or cooking spray. On lightly floured surface, knead dough about 5 minutes or until smooth and springy. Divide dough into 3 equal parts. Roll one part into 15x9-inch rectangle. Place rectangle on cookie sheet.
  3. Mix cranberries and cherries. Spread one-third of the cranberry 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; let rise in warm place about 1 hour or until double in size. (Dough is ready if indentation remains when touched.)
  4. Heat oven to 375°F. Bake 1 coffee cake at time (refrigerate remaining coffee cakes while others bake). Bake 20 to 25 minutes or until golden brown. Meanwhile, in small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cakes. Decorate with almonds.
Makes 3 coffee cakes (12 servings each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
From the Heart
The candy cane coffee cakes are perfect for gift giving, placed on a decorative plastic platter, wrapped in holiday cellophane and ribbon. Look for decorative plastic serving pieces and the cellophane in party stores.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 160
    • (Calories from Fat 30),
  • Total Fat 3g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 20mg;
  • Sodium 190mg;
  • Total Carbohydrate 30g
    • (Dietary Fiber 1g,
    • Sugars 13g),
  • Protein 3g;
Percent Daily Value*:
    • 1 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.