Candy Cane Coffee Cake

Candy Cane Coffee Cake

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  • 2 pkg. dry yeast
  • ½ C warm water
  • 2 C sour cream
  • ¼ C butter, softened
  • 2 tsp salt
  • 2 eggs
  • 2 C flour
  • 1 ½ C apricots, chopped
  • 1 ½ C maraschino (red & green) cherries, chopped
  • 1/3 C Pioneer® Sugar
  • butter, melted


  • 2 C Pioneer® Confectioners Powdered Sugar
  • 2 T water


  1. Dissolve yeast in warm water. Heat sour cream over low heat. In a large mixing bowl, stir sour cream, butter, salt, eggs, yeast & water, and flour. Mix in enough flour to make a dough. Turn dough onto a well-floured board. Knead until smooth, about 10 minutes. Put in a greased bowl; turn greased side up; cover and let rise for 1 hour.
  2. Preheat oven to 375° F. Punch down dough and divide into 3-parts. Roll each into a 15×6-inch piece. Place on ungreased baking sheet. With scissors make 2-inch cuts at 1/2-inch intervals on the long side; set aside.
  3. Combine the apricots, cherries and Pioneer® Sugar together; spread one-third of the mixture down the center of each dough rectangle. Crisscross the strips over the filling. Stretch dough to a 22-inch curve to form a cane. Bake 15-20 minutes or until golden brown.
  4. Make icing by mixing the powdered sugar and water together until smooth. While warm, brush with butter and drizzle with a thin icing. Decorate with cherry halves and pieces.
Candy Cane Coffee Cake
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