Best 3 Candy Cane Coffee Cake Recipes
Indulge in a festive treat with our delectable Candy Cane Coffee Cake, a perfect blend of sweet and minty flavors. This delightful cake is swirled with crushed candy canes, adding a burst of holiday cheer in every bite. The moist and tender crumb topped with a sweet glaze makes it an irresistible treat for any coffee break or special occasion.
Our collection of recipes caters to various dietary preferences. For those seeking a classic indulgence, try the Traditional Candy Cane Coffee Cake recipe. It features a buttery streusel topping and a generous sprinkling of crushed candy canes. If you prefer a gluten-free option, the Gluten-Free Candy Cane Coffee Cake recipe offers a delicious alternative without compromising on flavor.
For those with vegan dietary restrictions, the Vegan Candy Cane Coffee Cake recipe has got you covered. It uses plant-based ingredients to create a moist and flavorful cake that is just as satisfying as the traditional version. And if you're looking for a fun and festive twist, the Candy Cane Coffee Cake Muffins recipe yields individual-sized treats perfect for parties or gift-giving.
Each recipe includes clear instructions, a list of necessary ingredients, and baking tips to ensure success in your kitchen. Whether you're a seasoned baker or just starting, our recipes are designed to guide you through the process and create a delicious Candy Cane Coffee Cake that will impress your family and friends.
CANDY CANE COFFEE CAKE
Dotted with dried apricots and maraschino cherries, this tender coffee cake has a festive flavor and look. I love to serve it at Christmastime for my family, fellow teachers and students. It makes a welcome holiday gift, too. -Linda Hollingsworth, Quitman, Mississippi
Provided by Taste of Home
Time 55m
Yield 3 loaves (12 slices each).
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in warm water. Beat in the sour cream, 4 tablespoons butter, sugar, eggs, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 14x7-in. rectangle on a greased baking sheet., Combine apricots and cherries; spoon down the center of each rectangle. On each long side, cut 3/4-in.-wide strips about 2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Curve top., Bake at 375° for 18-20 minutes or until golden brown. Melt remaining butter; brush over warm coffee cakes. Combine confectioners' sugar and cold water until smooth; drizzle over the tops. Garnish with additional cherries.
Nutrition Facts : Calories 182 calories, Fat 5g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 170mg sodium, Carbohydrate 32g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
CANDY CANE COFFEE CAKE
This is a great recipe. My husband and family absolutely love it. The Candy Cane Coffee Cake is delish. Try it and enjoy. My mother made this every year for Christmas and Easter. Now that I am a mom and wife, I have taken over the tradition.
Provided by Melanie Campbell
Categories Other Breads
Time 2h20m
Number Of Ingredients 13
Steps:
- 1. 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.)
- 2. 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.
- 3. Mix any fruit of your choice 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.)
- 4. Heat oven to 375°F. Bake 20 to 25 minutes or until golden brown. Drizzle Glaze over warm coffee cakes. Decorate with cinnamon candies.
CANDY CANE COFFEE CAKE
Braided and fruit-filled, these shapely coffee cakes are perfect for entertaining or giving as gifts. This delicious recipe is from the award-winning Betty Crocker's Best Christmas Cookbook.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h50m
Yield 3
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 155, Carbohydrate 30 g, Cholesterol 20 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Slice, Sodium 190 mg
Tips:
- For a richer flavor, use dark chocolate or semisweet chocolate chips instead of milk chocolate chips.
- If you don't have sour cream, you can substitute plain Greek yogurt or buttermilk.
- To make the glaze, you can use either powdered sugar or granulated sugar. If you use powdered sugar, the glaze will be thicker and more opaque. If you use granulated sugar, the glaze will be thinner and more transparent.
- To make the coffee cake ahead of time, prepare the batter and glaze as directed. Cover the batter and refrigerate for up to 24 hours. When ready to bake, preheat the oven and bake the coffee cake according to the recipe instructions. Once the coffee cake is cooled, glaze it and serve.
- To store the coffee cake, wrap it tightly in plastic wrap and store it at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Conclusion:
This candy cane coffee cake is a delicious and festive treat that is perfect for any occasion. It is easy to make and can be prepared ahead of time, making it a great option for busy families. The combination of chocolate chips, candy canes, and coffee cake batter is sure to please everyone at your table. So next time you are looking for a special treat, give this candy cane coffee cake a try. You won't be disappointed!
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