Candy Cane Coffee Cake

Name: Candy Cane Coffee Cake
Ingredients: For Sour Cream Yeast Dough; 2 cups sour cream; 4 teaspoons active dry yeast (the equivalent of 2 packages); 1/2 cup warm water (105 to 115 degrees F); 1/4 cup butter or 1/4 cup margarine, softened; 1/3 cup sugar; 2 teaspoons salt; 2 eggs; 6 cups all-purpose flour, about; For the cake; 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, sifted; 2 tablespoons water

16 ingredients

1 steps

Ingredients

For Sour Cream Yeast Dough
2 cups sour cream
4 teaspoons active dry yeast (the equivalent of 2 packages)
1/2 cup warm water (105 to 115 degrees F)
1/4 cup butter or 1/4 cup margarine, softened
1/3 cup sugar
2 teaspoons salt
2 eggs
6 cups all-purpose flour, about
For the cake
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, sifted
2 tablespoons water

Directions

1

["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 once to bring greased side up. Cover. Let rise in warm place until double, about 1 hour. To test for rising, stick two fingers in dough. If holes remain but top stays smooth, dough is ready.", "Heat oven to 375\u00b0F 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 the center of each of the rectangles. Crisscross strips over the filling. Stretch dough to 22 inches. Curve to form a \"cane.\"".""