A friend and reader asked for this recipe. We have it every year at the Brunch Before Christmas (that’s tomorrow morning, gah!) I swear I thought I had already put this recipe on my blog, but no. It’s based on the old Betty Crocker cookbook recipe but with my own riff on apple-cherry filling.
Candy Cane Coffee Cakes Recipe
For Sour Cream Yeast Dough:
2 cups dairy sour cream
2 packages active dry yeast
1/2 cup warm water (105 to 115 degrees F)
1/4 cup butter or margarine, softened
1/3 cup sugar
2 teaspoons salt
6 cups all-purpose flour, about
For Apple Cherry Filling
2 cup plus 4 tablespoons apple juice (Motts)
1 cup dry white wine
12 whole cloves
4 allspice berries
2 cinnamon sticks
1 vanilla bean, split lengthwise or 1/2 tsp real vanilla extract and 1/2 tsp vanilla bean paste
1 1/3 cup (packed) dried Bing cherries
2 1/2 pounds Braeburn or Granny Smith apples, peeled, cored, cut into 1/2-inch cubes
2/3 cup (packed) golden brown sugar
3 tablespoons cornstarch
For Cream Cheese Icing
- 4oz cream cheese
- 1 cup confectioner’s sugar
- 2 Tbs (or more) milk
For sour cream yeast dough:
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.
While dough is rising make filling:
Combine 1 cup juice, wine, cloves, vanilla and cinnamon in large saucepan. Bring to simmer. Remove from heat. Cover; let stand 10 minutes. Add cherries. Cover and simmer until fruit is plump, about 5 minutes. Discard cloves and cinnamon. Mix in apples and sugar; simmer until apples are tender but hold shape and liquid is reduced to 3 tablespoons, stirring occasionally, about 45 minutes.
Mix cornstarch and 2 tablespoons COLD apple juice. Add to filling; stir over medium-high heat until filling thickens and boils, about 3 minutes. (Can be made 3 days ahead. Cool slightly, cover, and chill.)
Heat oven to 375° F. 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.
Spread 1/3 of the apple cherry filling down the center of each of the rectangles. Crisscross strips over the filling. Stretch dough to 22 inches. Curve to form a “cane.”
Bake 15 to 20 minutes or until golden brown.
For cream cheese icing. Beat cream cheese and sugar on high with a wire beater until smooth. Reduce speed to medium and add enough milk so that icing is on the verge of pourable.
Remove cakes from over. While warm, brush with butter and drizzle canes with cream cheese icing. If desired, decorate with cherry halves or pieces.