Candy Cane Coffee Cake

Name: Candy Cane Coffee Cake
Prep time: 30 min
Yield: 3
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® Better for Bread™ flour or Gold Medal® all-purpose flour; 1/2 cup butter or margarine, softened; 1/2 cup sugar; 2 teaspoons baking powder; 2 teaspoons salt; 1 1/2 cups chopped dried apricots; 1 1/2 cups chopped drained maraschino cherries; Coffee Cake Glaze; 1 1/2 cups red cinnamon candies, if desired

Candy Cane Coffee Cake was pinched from <a href="http://www.bettycrocker.com/recipes/candy-cane-coffee-cake/12c5ab6c-b24d-4668-b786-9a49c3998ab3" target="_blank">www.bettycrocker.com.</a>

"Braided and fruit-filled, these shapely coffee cakes are perfect for entertaining or giving as gifts. This delicious recipe is from the award-winning Betty Crocker’s Best Christmas Cookbook...."

INGREDIENTS

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2 packages regular or quick active dry yeast

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1/2 cup warm water (105°F to 115°F)

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1 1/4 cups buttermilk

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2 eggs

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5 1/2 to 6 cups Gold Medal® Better for Bread™ flour or Gold Medal® all-purpose flour

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1/2 cup butter or margarine, softened

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1/2 cup sugar

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2 teaspoons baking powder

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2 teaspoons salt

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1 1/2 cups chopped dried apricots

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1 1/2 cups chopped drained maraschino cherries

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Coffee Cake Glaze

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1 1/2 cups red cinnamon candies, if desired

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