Candy Cane Coffee Cakes

(8 servings) Printable Version

4 cups all-purpose flour - divided
1 package quick-rising yeast
1/3 cup sugar
1/2 teaspoon salt
3/4 cup buttermilk
1/2 cup butter - cut into 6 pieces
2 large eggs
1/4 cup butter - softened
1/4 cup light brown sugar - packed
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
For The Topping:
1 cup confectioners' sugar
1 Tablespoon of milk (approx.)

For the Cakes:

Combine 2 cups of the flour, the yeast, the sugar and the salt in a large mixing bowl. Heat buttermilk and butter to very warm (125 F to 130 degree F.) Add to flour mixture with the eggs. Beat on low speed of electric mixer, scraping bowl constantly, about 30 seconds. Beat on medium speed for 2 minutes. Stir in enough remaining flour to make dough easy to handle. Knead dough on well-floured surface until smooth and elastic, about 3-5 minutes, adding additional flour as needed to prevent dough from sticking. Let dough rest, covered, 10 minutes.

Meanwhile, for the filling, combine butter, sugars and cinnamon; mix to form a paste.

Divide dough into two equal parts. On well-floured surface, roll each to a 14x6" rectangle. Place on buttered cookie sheet. Make 2" cuts on 14" sides of rectangles at 1/2" intervals. Spread half of the cinnamon-butter paste down center of each rectangle. Crisscross strips over cinnamon mixture.

Gently stretch each rectangle to 20"; curve to form cane shape. Cover; let rise in warm, draft-free place until nearly double, 20-30 minutes. Bake in a 375 oven 18-20 minutes or until lightly browned. Cool slightly on wire rack. Drizzle with glaze.

Decorate as desired. Makes 2 coffeecakes, 8 servings each.

For The Glaze Topping:

Mix confectioners' sugar with milk to form desired consistency for glazing.

Note: To freeze, cool completely. Do not glaze. Wrap each securely in heavy-duty aluminum foil. Freeze up to 2 months. To reheat, place frozen coffeecake in 350 oven for 20 minutes or until heated through. Drizzle with glaze.

Decorate with red gumdrops as holly berries w/ the minted green gumdrop leaves in 3 locations. Marachino cherries in red are zigzagged from top to bottom.

'Tis the season for tasty baked goods! The candy cane pattern is made with Marachino cherries and gumdrops.

Mr Breakfast would like to thank football for this recipe.

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