Candy Cane Coffee Cakes

Back in the 1970s or possibly 1980s, Marcia Sims and I signed up for a gourmet cooking class that met for several weeks in the home of Joan Johnson. Joan was a fabulous cook and shared her expertise with us. We did all sorts of fabulous foods that were perfect for entertaining. I then shared her expertise with my students. It was a win-win situation.

She shared this holiday recipe and taught us a relatively simple braiding technique. Over the years, I make the dough and filled it with a variety of things including thickened cherries, apple mixture, even made some savory filling.

Here’s the festives recipe that Joan Johnson shared with us . . . 

Candy Cane Coffee Cakes    Makes 3 coffee cake

2 packages (1/4 ounce each) active dry yeast

1/2 cup warm water (110° to 115°)

2 cups warm sour cream (110° to 115°)

6 tablespoons butter, divided

1/3 cup granulated sugar

2 large eggs

2 teaspoons salt

5-3/4 to 6-1/4 cups all-purpose flour

1-1/2 cups finely chopped dried apricots

1-1/2 cups finely chopped maraschino cherries  (I did use less maraschino cherries and add chopped craisins to make up the difference)

2 cups powdered sugar

2 tablespoons cold water

Additional cherries, halved

1. In a large bowl, dissolve yeast in warm water. Beat in the sour cream, 4 tablespoons butter, sugar, eggs, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
   
   
   
   
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

   

   Another indication that the dough is risen — poke a couple of fingers in dough and the imprint remains.

3. Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 14x7" rectangle on a silicon baking mat or a sprayed sheet of parchment.
4. On each long side, cut 3/4" wide strips about 2" into center. 
   
5. Combine apricots and cherries; spoon down the center of each rectangle. 
   
   
   
   
   
   
   
6. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. 
   
   
   
   
   
   

   

   
   

7. Curve top.
   
8. Transfer each coffee cake to a baking sheet.
9. Bake at 375° for 18 to 20 minutes or until golden brown. 
10. Melt remaining butter; brush over warm coffee cakes. 
11. Combine confectioners' sugar and cold water until smooth; drizzle over the tops. 
12. Garnish with additional cherries. 
    

Recipe without the photos . . .

Candy Cane Coffee Cakes    Makes 3 coffee cake

2 packages (1/4 ounce each) active dry yeast

1/2 cup warm water (110° to 115°)

2 cups warm sour cream (110° to 115°)

6 tablespoons butter, divided

1/3 cup granulated sugar

2 large eggs

2 teaspoons salt

5-3/4 to 6-1/4 cups all-purpose flour

1-1/2 cups finely chopped dried apricots

1-1/2 cups finely chopped maraschino cherries  (I did use less maraschino cherries and add chopped craisins to make up the difference)

2 cups powdered sugar

2 tablespoons cold water

Additional cherries, halved

1. In a large bowl, dissolve yeast in warm water. Beat in the sour cream, 4 tablespoons butter, sugar, eggs, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 14x7" rectangle on a silicon baking mat or a sprayed sheet of parchment.
4. On each long side, cut 3/4" wide strips about 2" into center. 
5. Combine apricots and cherries; spoon down the center of each rectangle. 
6. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Curve top.
7. Transfer each coffee cake to a baking sheet.
8. Bake at 375° for 18 to 20 minutes or until golden brown. 
9. Melt remaining butter; brush over warm coffee cakes. 
10. Combine confectioners' sugar and cold water until smooth; drizzle over the tops. 
11. Garnish with additional cherries.