Best 3 Candy Cane Coffee Cake Recipes

Immerse yourself in the delightful world of candy cane coffee cake, a delectable treat that combines the classic flavors of Christmas with the comforting warmth of coffee cake. Imagine biting into a moist and tender crumb, infused with the sweet and minty essence of crushed candy canes. Each slice is a perfect balance of flavors, with a hint of cinnamon and nutmeg adding a touch of spice. Whether you're looking for a festive holiday breakfast or a special dessert to share with loved ones, this candy cane coffee cake is sure to bring joy and cheer to your table.

Here are our top 3 tried and tested recipes!

CANDY CANE COFFEE CAKE

Candy Cane Coffee Cake image

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

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
2 cups warm sour cream (110° to 115°)
6 tablespoons butter, divided
1/3 cup sugar
2 large eggs
2 teaspoons salt
5-3/4 to 6-1/4 cups all-purpose flour
1-1/2 cups finely chopped dried apricots
1-1/2 cups finely chopped maraschino cherries
2 cups confectioners' sugar
2 tablespoons cold water
Additional cherries, halved

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

Candy Cane Coffee Cake image

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

Ingredients

2 pkg regular or quick active dry yeast
1 1/2 c warm water (105°f to 115°f)
1 1/4 c buttermilk
2 eggs
5 1/2 to 6 c gold medal better for bread flour or gold medal all-purpose flour
1/2 c butter or margarine, softened
1/2 c sugar
2 tsp baking powder
2 tsp salt
1 1/2 c apricots, apple, cherries, blueberries (any fruit)
1 1/2 c chopped drained maraschino cherries
coffee cake glaze
1 1/2 c red cinnamon candies, if desired

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

Candy Cane Coffee Cake image

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

Ingredients

2 packages regular or quick active dry yeast
1/2 cup warm water (105°F to 115°F)
1 1/4 cups buttermilk
2 eggs
5 1/2 to 6 cups Gold Medal™ Better for Bread™ flour or Gold Medal™ all-purpose flour
1/2 cup butter or margarine, softened
1/2 cup sugar
2 teaspoons baking powder
2 teaspoons salt
1 1/2 cups chopped dried apricots
1 1/2 cups chopped drained maraschino cherries
Coffee Cake Glaze
1 1/2 cups red cinnamon candies, if desired

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:

Use good quality coffee beans. Freshly ground coffee will give you the best flavor.
Don't overmix the batter. Overmixing can make the cake tough.
Be careful not to overbake the cake. A toothpick inserted into the center of the cake should come out clean when it's done.
Let the cake cool completely before frosting it.
If you don't have a bundt pan, you can use a 9x13 inch baking pan. Just adjust the baking time accordingly.
For a richer flavor, use brown sugar instead of white sugar.
Add a teaspoon of cinnamon or nutmeg to the batter for a warm, wintery flavor.
Top the cake with a drizzle of chocolate ganache or a sprinkling of chopped nuts.

Conclusion:

Candy Cane Coffee Cake is a delicious and festive treat that's perfect for any holiday gathering. With its moist and flavorful coffee cake base, sweet and crunchy candy cane pieces, and creamy cream cheese frosting, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give Candy Cane Coffee Cake a try - you won't be disappointed!