I remember my mom making these when I was a kid — I’ve always loved them! This is the first time I’ve taken the time to make them myself. The recipe makes 3 very large coffee cake or 6 half size ones.
2 cups dairy sour cream
2 packages active dry yeast
1/2 cup warm water (105 to 115 degrees)
1/4 cup butter, softened
1/3 cup sugar
2 tsp salt
about 6-7 cups flour (more as needed)
1 1/2 cups finely chopped dried apricots
1 1/2 cups drained, finely chopped maraschino cherries
thin icing (2 cups icing sugar + 2 tbsp water)
Heat sour cream in a pot on low heat until lukewarm. Dissolve yeast in water. Stir in the sour cream and 1/4 cup butter, sugar, salt, eggs, and 2 cups flour. Beat until smooth. Mix in enough flour to make dough easy to handle.
Turn dough out onto well-floured board. Knead until smooth (about 10 minutes). Place in greased bowl and turn greased side up. Cover. Rise in warm place 1 hour or until double.
Heat oven to 375 degrees. Punch down dough and divide into 3 equal portions (or 6 if making half size cakes). Roll each piece into 15″x6″ rectangle (half size will be 7.5″x6″). Place on greased baking sheet. Use scissors to make 2″ cuts at 1/2″ intervals along both long sides.
Combine apricots and cherries. Spread 1/3 of mixture down centre of each rectangle. Criss-cross strips over filling. Stretch dough to 22″. Curve to form cane.
Bake 15 to 20 minutes until golden brown. While warm, brush with butter and drizzle with thin icing.
These freeze very well.
Sorry I don’t have more pictures but my camera seems to have objected to taking photos at the farm yesterday and has decided that a good formatting was in order. Bye-bye, photos! Sigh…