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Candy Cane Coffee Cake

Candy Cane Coffee Cake recipe image
This Candy Cane Coffee Cake is the perfect holiday centerpiece, combining the comforting warmth of a traditional coffee cake with the crisp, minty sweetness of crushed candy canes. The batter is rich and tender, studded with pieces of peppermint candy that melt slightly during baking to create delightful red and white swirls throughout. It pairs beautifully with a hot cup of coffee or tea, making it an ideal choice for Christmas morning gatherings, holiday potlucks, or festive afternoon snacks. The cake features a simple glaze that adds a final touch of sweetness and shine. Easy to prepare with pantry staples, this vegetarian-friendly dessert brings a cheerful pop of color and flavor to any seasonal table without requiring complex techniques or exotic ingredients.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 20
Calories: 782.0
Dietary: Vegetarian
Description
This Candy Cane Coffee Cake is the perfect holiday centerpiece, combining the comforting warmth of a traditional coffee cake with the crisp, minty sweetness of crushed candy canes. The batter is rich and tender, studded with pieces of peppermint candy that melt slightly during baking to create delightful red and white swirls throughout. It pairs beautifully with a hot cup of coffee or tea, making it an ideal choice for Christmas morning gatherings, holiday potlucks, or festive afternoon snacks. The cake features a simple glaze that adds a final touch of sweetness and shine. Easy to prepare with pantry staples, this vegetarian-friendly dessert brings a cheerful pop of color and flavor to any seasonal table without requiring complex techniques or exotic ingredients.
Ingredients
  • 2 cups Sour cream -- 16 oz
  • 6 cups All-purpose flour --
  • 1/2 cups Warm water Divided
  • 2 package Active dry yeast -- 1/4 oz
  • 1 1/2 cups Dried apricots -- finely
Directions
  1. 1
    Preheat the oven to 350&# 194;°F (175ðC). Grease a 9x13-inch baking pan with butter or non-stick spray.
  2. 2
    In a large mixing bowl, combine the sour cream, softened butter, sugar, salt, and beaten eggs. Beat with an electric mixer on medium speed until the mixture is smooth and creamy.
  3. 3
    In a separate bowl, whisk together the all-purpose flour. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Do not overmix.
  4. 4
    Fold in the crushed candy canes and any other mix-ins like maraschino cherries or dried apricots if using, ensuring they are evenly distributed throughout the batter.
  5. 5
    Pour the batter into the prepared baking pan and smooth the top with a spatula.
  6. 6
    Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
  7. 7
    While the cake cools in the pan, prepare the icing by whisking together confectioner's sugar, a few tablespoons of water, and a drop of vanilla extract until smooth.
  8. 8
    Once the cake has cooled for 10 minutes, drizzle the icing over the top.
  9. 9
    Allow the cake to cool completely before slicing and serving.

Nutrition Facts

Servings 20

Amount Per Serving
Calories 782.0kcal
% Daily Value *
Total Fat 48.7g75%
Saturated Fat 29.3g147%
Cholesterol 127.2mg43%
Sodium 587.1mg25%
Total Carbohydrate 75.5g26%
Dietary Fiber 6.0g24%
Sugars 11.5g
Protein 15.8g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: candy cane, coffee cake, peppermint, christmas, holiday dessert, mint, cake, glazed, festive, vegetarian, baking, breakfast, snack, peppermint bark, winter
Read it online: https://www.chefs-mate.com/recipe/candy-cane-coffee-cake/