Candy Cane Coffee Cake


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Candy Cane Coffee Cake

Candy Cane Coffee Cake

Coffee cake made with hot roll mix, filled with dried cranberries, pecans and cherry preserves. Drizzled in a sugary glaze.
Prep Time: 30 minutes
Cook Time: 20 minutes
Rising and Cooling Times: 50 minutes
Total Time: 1 hour 40 minutes
Course: Breakfast, Brunch, Snacks
Cuisine: American
Keyword: cherry preserves, dried cranberries, hot roll mix, pecans
Servings: 15

Ingredients

Coffee Cake

  • 16 ounce hot roll mix package
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 3/4 cup milk very warm
  • 1/4 cup butter or margarine; softened
  • 1/2 cup pecans chopped
  • 3/4 cup dried cranberries or cherries
  • 1/2 cup cherry preserves
  • 1 tablespoon water

Glaze

  • 3/4 cup powdered sugar
  • 2-3 teaspoons milk

Instructions

  • Preheat oven to 375°F.
  • For coffee cake, combine hot roll mix, yeast packet and granulated sugar in a bowl. Separate 1 egg white from yolk; reserve white. Add milk, butter, whole egg and egg yolk to a bowl. Stir until mixture forms a ball.
  • Turn dough out onto well-floured surface. With floured hands, knead dough 5 minutes. Sprinkle additional flour over surface as needed to reduce stickiness. Cover; let dough rest 5 minutes.
  • Chop pecans; combine with the dried fruit in a bowl. Place dough in center of lightly floured rectangle stone; roll into 12 x 15-inch. Spread preserves in 6-inch strip lengthwise down center of dough to within 1/4 inch of each end; sprinkle fruit mixture evenly over preserves.
  • Cut 1-inch-wide strips on each side of fruit filling to within 1/2 inch of filling. Lift strips of dough across filling to meet in center, twisting each strip one turn; pinch together in center to seal. Tuck ends up to seal. Lift and stretch one end of shaped dough using spatula; curve to form cane. Cover; let rise in warm place 30 minutes.
  • Lightly beat reserved egg white with 1 tablespoon water; brush over dough using a pastry brush. Bake 20-23 minutes or until deep golden brown.
  • For glaze, mix powdered sugar and milk until smooth; drizzle over warm coffee cake.
  • Cool 15 minutes. Cut into 1-inch slices.
  • Yield: 15 servings

Notes

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Nutrition Facts
Candy Cane Coffee Cake
Serving Size
 
1 serving
Amount per Serving
Calories
266
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
34
mg
11
%
Sodium
 
255
mg
11
%
Potassium
 
52
mg
1
%
Carbohydrates
 
45
g
15
%
Fiber
 
2
g
8
%
Sugar
 
21
g
23
%
Protein
 
5
g
10
%
Vitamin A
 
153
mcg
17
%
Vitamin C
 
1
mg
1
%
Calcium
 
24
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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