Real Recipes From Real Home Cooks ®

candy cane coffee cake

(3 ratings)
Recipe by
Melanie Ross
Rumford, ME

This is a great recipe. My husband and family absolutely love it. The Candy Cane Coffee Cake is delish. Try it and enjoy. My mother made this every year for Christmas and Easter. Now that I am a mom and wife, I have taken over the tradition.

(3 ratings)
yield 3 serving(s)
prep time 30 Min
cook time 1 Hr 50 Min
method Bake

Ingredients For candy cane coffee cake

  • 2 pkg
    regular or quick active dry yeast
  • 1 1/2 c
    warm water (105°f to 115°f)
  • 1 1/4 c
  • 2
  • 5 1/2 to 6 c
    gold medal better for bread flour or gold medal all-purpose flour
  • 1/2 c
    butter or margarine, softened
  • 1/2 c
  • 2 tsp
    baking powder
  • 2 tsp
  • 1 1/2 c
    apricots, apple, cherries, blueberries (any fruit)
  • 1 1/2 c
    chopped drained maraschino cherries
  • coffee cake glaze
  • 1 1/2 c
    red cinnamon candies, if desired

How To Make candy cane coffee cake

  • 1
    Dissolve yeast in warm water in large bowl. Add buttermilk, sugar, butter, eggs, baking powder, salt and 2 1/2 cups of the flour. Beat with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in enough remaining flour to make dough easy to handle. (Dough should be soft and slightly sticky.)
  • 2
    Grease 3 cookie sheets. Turn dough onto well-floured surface; gently knead about 5 minutes or until smooth and elastic. Divide dough into 3 equal parts. Roll one part into rectangle, 15x9 inches. Place rectangle on cookie sheet.
  • 3
    Mix any fruit of your choice and chopped cherries. Spread one-third of the apricot mixture in a strip about 2 1/2 inches wide lengthwise down center of rectangle. Make cuts in dough at 1/2-inch intervals on both 15-inch sides almost to filling. Fold strips over filling, overlapping and crossing in center. Carefully stretch dough until 22 inches long; curve one end to form top of cane. Repeat with remaining 2 parts of dough. Cover and let rise in warm place about 1 hour or until double. (Dough is ready if indentation remains when touched.)
  • 4
    Heat oven to 375°F. Bake 20 to 25 minutes or until golden brown. Drizzle Glaze over warm coffee cakes. Decorate with cinnamon candies.