Monday, December 10, 2007

Christmas Cane Coffee Cake

Here's one of our favorite recipes for Christmas Cane Coffee Cake. This tradition served us well before our 'gluten free' days. Although I generally blog 'vegan and gluten free', for the sake of memories, I'm posting a traditional 'heritage' recipe from our family archives.

Christmas Cane Coffee Cake

2 packages active dry yeast
1/2 cup warm water
1 1/4 cups buttermilk
1/2 cup sugar
1/2 cup butter
2 eggs
2 teaspoons baking powder
2 teaspoons salt
5 1/2 to 6 cups all-purpose flour
1 1/2 cups snipped dried apricots
1 1/2 cups chopped drained maraschino cherries

Dissolve yeast in warm water. Add buttermilk, sugar, butter, eggs, baking powder, salt, and 2 1/2 cups of flour. Beat on low speed, scraping bowl constantly, 30 seconds. Beat for two minutes. Stir in remaining flour to make dough easy to handle.

Turn dough onto well-floured surface; knead until smooth and elastic, about 5 minutes. Divide into 3 equal parts. Roll each part into a rectangle, 15 x 6 inches. Place on a greased cookie sheet. Make 2-inch cuts on 15-inch sides of rectangles at 1/2-inch intervals. Mix apricots and cherries.

Spread 1/3 of the fruit mixture lengthwise down the center of each rectangle. Crisscross strips over fruit mixture. Stretch each rectangle to 22 inches curve to form cane. Cover; let rise in warm place until double, about 1 hour.

Heat oven to 375 degrees. Bake until golden brown, 18 - 20 minutes. Drizzle glaze over the canes while still warm. Decorate with cherry halves or pieces.


Mix 2 cups powdered sugar and about 2 Tbsp. water until smooth and of desired consistency.

Makes 3 coffee cakes.

1 comment:

  1. I love all your pictures of the little guys admiring your goodies! Everything looks yummy, but I'm supposed to be on a low fat diet, can you believe. :o(


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