Author :: Mrs Liz
Category :: Holiday Fun
Ingredients ::
- 1 Tablespoon active dry yeast
- 1/4 cup warm water
- 1/2 cup butter OR margarine, softened
- 1/2 cup sour cream
- 2 eggs
- 3 Tablespoons sugar
- 1/4 teaspoon salt
- 3 cups all purpose flour
- Filling:
- 2 packages (8 oz. each) cream cheese, softened
- 1/2 cup sugar
- 2 teaspoons vanilla extract
- 2 egg yolks
- Topping:
- 1 Tablespoon confectioner's sugar
- 1 jar (12 oz. cherry jam)
Christmas
From: Chris Menigoz, of Neosho, WI
Makes: 2 coffeecakes (one for you and one to share :)
Prep time: the night before you want to serve this.
In a small bowl, dissolve the yeast in warm water.
In a mixing bowl, combine the butter, sour cream, eggs, sugar and salt. Add the yeast mixture and flour; beat until smooth (DO NOT KNEAD).
Place the batter in a greased bowl, turning once to grease the top. Cover and refrigerate overnight.
For the filling:
In a bowl, beat the cream cheese, sugar, egg yolks and vanilla until blended.
Punch the dough down. Turn onto a lightly floured surface; divide in half.
Roll out each portion into a 16 x 10 inch rectangle on a greased baking sheet.
Spread the filling down center of each rectangle.
On each long side, cut 1-1/2 inch wide strips about 3 inches into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Curve one end, forming a candy cane.
Cover and let rise until doubled, about 1 hour.
Bake in a 350 degree oven for 20 to 25 minutes or until golden brown.
Carefully remove from pans to wire racks to cool.
Sprinkle with confectioner's sugar.
Stir jam, then spoon over top of loaves, creating candy cane stripes.
Refrigerate leftovers.
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