Candy Cane Coffee Cake with Apricots
Source: Betty Crocker
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 (below)
1 1/2 cups red cinnamon candies, if desired
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.)
Heat oven to 375°F. Bake 20 to 25 minutes or until golden brown. Drizzle Glaze over warm coffee cakes. Decorate with cinnamon candies.
Coffee Cake Glaze
2 cups powdered sugar
1 1/2 to 2 tablespoons water
Mix powdered sugar and water until smooth and thin enough to drizzle