Candy Cane Coffee Cake
Candy Cane Coffee Cake might be just the morn meal you are searching for. Watching your figure? This gluten free recipe has 1181 calories, 19g of protein, and 38g of fat per serving. This recipe serves 3. This recipe covers 40% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Christmas. com. From preparation to the plate, this recipe takes roughly 1 hour and 50 minutes. A mixture of active yeast, eggs, sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful.
Instructions
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.)
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.
Mix apricots 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.)
Bake 20 to 25 minutes or until golden brown.
Drizzle Glaze over warm coffee cakes. Decorate with cinnamon candies.