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Candy Cane Coffee Cake Recipe

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This recipe for Candy Cane Coffee Cake, by , is from The Holston Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dawn Wilson
Added: Tuesday, October 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups dairy sour cream 2 packages active dry yeast 1/2 cup warm water ( 105 to 115 degrees) 1/4 cup butter or margarine, softened 1/3 cup sugar 2 tsp. salt
2 eggs About 6 cups all-purpose flour 2 cans apple, blueberry or cherry pie filling Melted butter or margarine Red and Green Maraschino Cherries Thin Icing (Below)

Directions:
Directions:
Heat sour cream over low heat just until lukewarm. Dissolve yeast in warm water. Stir in sour cream, 1/4 cup butter, the sugar, salt, eggs, and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough 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. Punch down dough, divide into 3 equal parts. Roll each part into rectangle, 15x6 inches, place on greased baking sheet. With scissors, make 2 inch cuts at 1/2 inch intervals on long sides of rectangles. Spread pie filling down the center of each rectangle. Crisscross strips over the filling. Stretch dough to 22 inches. Curve to form candy cane. Bake 15 to 20 minutes or until golden brown. While warm, brush with melted butter and drizzle canes with Thin Icing. If desired, decorate with the maraschino cherry pieces.

Number Of Servings:
Number Of Servings:
3 coffee cakes
Preparation Time:
Preparation Time:
1 1/2 to 2 hours
Personal Notes:
Personal Notes:
THIN ICING...Blend 2 cups confectioners' sugar with about 2 tablespoons milk. If icing is too dry, add a few more drops of milk.

TIP: If you can find the jellied cherries, they work best for the decorating.

 

 

 

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