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Retro Recipe: Candy Cane Coffee Cakes

Servings: 3 Cakes


  • 2 cups dairy sour cream
  • 2 packages active dry yeast [4 tbsp]
  • 1/2 cup warm water 105 to 115 degrees F
  • 1/4 cup cup butter or margarine softened
  • 1/3 cup sugar
  • 2 teaspoons salt
  • 2 eggs
  • 6 cups all-purpose flour about
  • 1 1/2 cups finely chopped dried apricots
  • 1 1/2 cups finely chopped maraschino cherries
  • soft butter or margarine

Thin Icing

  • 2 cups confectioners' sugar
  • 2 tablespoons water


  • Heat sour cream over low heat just until lukewarm. Dissolve yeast in the warm water. Stir in sour cream, butter, sugar, salt, eggs and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make it easy to handle.
  • Turn dough onto well-floured board; knead until smooth, about 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour.
  • Heat oven to 375°F Punch down dough; divide into three equal parts. Roll each part into a rectangle, 15 x 6 inches; place on greased baking sheet. With scissors, make 2-inch cuts at 1/2-inch intervals on both long sides of the rectangles.
  • Combine apricots and cherries. Spread 1/3 of the fruit mixture down center of each rectangle. Crisscross strips over filling. Stretch dough to 22 inches. Curve to form cane.
  • Bake 15 to 20 minutes or until golden brown. While warm, brush with butter and drizzle canes with Thin Icing. If desired, decorate with cherry halves or pieces.

Thin Icing

  • Blend 2 cups confectioners' sugar with about 2 tablespoons water. If icing is too stiff, stir in a few drops water.


©Copyright? Betty Crocker? General Mills?