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Candy Cane Coffee Cakes with Apples

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  • Prep 60 min
  • Total 2 hr 30 min
  • Servings 48
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This recipe gives you not one but three candy cane-shaped breakfast breads. Pretty and delicious!
By Betty Crocker Kitchens
Updated May 18, 2005
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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™ all-purpose flour
  • 1/2 cup butter or margarine, softened
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • 2 cans (20 ounces each) sliced apples, drained
  • 1 1/2 cups red cinnamon candies
  • 3 cups powdered sugar
  • 3 tablespoons water
Make With
Gold Medal Flour

Steps

  • 1
    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.
  • 2
    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.)
  • 3
    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.
  • 4
    Cover and let rise in warm place about 1 hour or until double. (Dough is ready if indentation remains when touched.)
  • 5
    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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Add a single bow and a simple foil tray, and this home-baked gift is ready to deliver!
  • tip 2
    If you’re using dry active yeast from a jar, make this conversion: 1 packet of yeast equals 2 1/4 teaspoons. You’ll need 4 1/2 teaspoons yeast for this recipe.

Nutrition

150 Calories, 2 g Total Fat, 2 g Protein, 32 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Slice
Calories
150
Calories from Fat
20
Total Fat
2 g
Saturated Fat
1 g
Cholesterol
15 mg
Sodium
140 mg
Potassium
50 mg
Total Carbohydrate
32 g
Dietary Fiber
1 g
Protein
2 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 Starch; 1 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.
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