Delicious Candy Cane Coffee Cake Recipe
Greetings, my dear coffee-loving friends! As the smell of roasted beans wafts through the air and mingles with the winter air, I can’t help but feel ecstatic because I know that it’s candy cane coffee cake season! That’s right; it’s time for the ultimate holiday coffee cake recipe, perfect for festive gatherings or cozy family mornings. This delightful candy cane coffee cake recipe is everything you need to savor all your favorite flavors of the holidays in the form of a cake!
With this recipe, you will wow your loved ones with a moist and fluffy cake that beautifully blends warm notes of cinnamon, buttermilk, and cardamom with the fresh and refreshing flavors of candy canes and raspberries. The sweet glaze that tops this masterpiece is just as decadent as it sounds, making every bite a delight. Trust me; this recipe is everything you’ll need to make unforgettable memories throughout the holiday season.
What’s more? With these simple ingredients and easy-to-follow instructions, you will have no trouble baking this up to perfection every single time. So let’s get to it – put on your apron, tie your hair back, and let’s bake something truly exceptional. Hop on board with me as we dive deep into one of the best coffee cake recipes of this season – Candy Cane Coffee Cake Recipe!
Why You’ll Love This Recipe
Looking for a holiday treat that will make your taste buds dance with delight? Look no further than this irresistible Candy Cane Coffee Cake recipe! Perfect for Christmas morning or any special occasion, this coffee cake is a heavenly combination of rich and fluffy cake, decadent raspberry filling, and a sweet glaze top studded with crushed candy canes. Trust me, once you try this recipe, you’ll be hooked!
What makes this coffee cake so special? Well, for starters, the dough is enriched with buttermilk and just the right amount of sugar to create a perfectly tender and flavorful base. The addition of ground cardamom gives the dough a deliciously warm and slightly spicy kick that will keep you coming back for more.
But what really sets this coffee cake apart is the raspberry filling. Simply mix together frozen raspberries with a bit of sugar and cornstarch until thickened, then spread it evenly over the dough before rolling it up into a sweet spiral of goodness. And let’s not forget about the sweet glaze on top – made with powdered sugar, cream cheese, and vanilla extract – which gives the whole thing a festive finish.
Whether you’re looking for a crowd-pleasing breakfast option or an indulgent dessert to share with loved ones, this Candy Cane Coffee Cake recipe is sure to satisfy. So why not whip up a batch today and experience the magic for yourself? You won’t regret it!
Ingredient List
- 2 packs active dry yeast
- ½ cup warm water
- 2 cups bread flour
- ¼ cup granulated sugar
- 1 tsp. baking powder
- ½ tsp. salt
- ½ cup buttermilk
- ¼ cup sugar
- ¼ cup butter or margarine, softened
- 2 eggs
- ½ tsp. ground cardamom
- 1 tsp. cornstarch
- 6 crushed candy canes
- 1 cup frozen raspberries
For sweet glaze top:
- ½ cup powdered sugar
- 2 Tbsps. warm water
For filling:
- 8 oz. cream cheese, softened
- ¼ cup granulated sugar
- 1 egg
- ¼ cup sour cream
Candy Cane Crescent Roll:
(Optional)
– 1 can (8 oz.) crescent rolls
– ¼ package (2 ounces) cream cheese, softened
-½ to 1 tablespoon granulated sugar
-½ teaspoon maraschino cherries, drained and chopped
The Recipe How-To
Step 1: Dissolve the yeast
In a small bowl, dissolve the active dry yeast in 1/2 cup warm water, adding 1/4 cup granulated sugar to speed up the process. Stir and let it sit for about five minutes, or until it becomes frothy.
Step 2: Mix the cake ingredients
In a large bowl, add 2 cups bread flour (or all-purpose flour), 2 teaspoons baking powder, 1/2 teaspoon salt, 1/4 teaspoon ground cardamom, and 2 tablespoons cornstarch. Mix these dry ingredients until well combined.
In another bowl, cream together 1/2 cup softened butter and 3/4 cup granulated sugar until light and fluffy. Beat in 2 eggs, one at a time, then add the yeast mixture.
Add the buttermilk mixture (made up of 1/2 cup buttermilk, 1/4 cup granulated sugar, and 1/2 cup melted butter) to the dry ingredients gradually while mixing on low speed until smooth.
Step 3: Add the raspberry filling
Make a well in the center of the batter and pour in a portion of frozen raspberries. Fold them into the batter to distribute them evenly.
Step 4: Bake
Pour batter into a greased 9-inch springform pan and bake for 35-40 minutes at 350°F, or until an inserted toothpick comes out clean.
Step 5: Make the sweet glaze
While the cake is baking, make the sweet glaze by gently heating in a saucepan, over low heat, with stirring to prevent scorching:
- 8 oz sour cream
- 1/4 cup granulated sugar
- Crushed candy cane
Once heated through completely, set aside to cool.
Step 6: Glaze and Serve
Once the cake is done, remove it from the oven and let it cool completely. Remove the sides of the pan and top with sweet glaze.
This candy cane coffee cake is best served warm, with a cup of freshly brewed cane coffee.
Substitutions and Variations
Are you looking to switch up this Candy Cane Coffee Cake recipe? Here are a few variations and substitutions you can try:
– Raspberry Filling: If you don’t have or like raspberries, try substituting the frozen raspberries with other frozen berries such as blueberries or strawberries. You can also use jam to add some sweetness and flavor.
– Sweet Glaze: I used powdered sugar and water to make a simple glaze, but you can switch it up by adding a splash of vanilla extract or using milk instead of water. You can also add crushed candy cane to the glaze for extra holiday flair.
– Crescent Roll: If you’re looking to save time, you can substitute the bread flour with crescent roll dough. Betty Crocker has a great recipe for candy cane crescent rolls that can be used as a base for this coffee cake.
– Cheese Candy: While cream cheese is the traditional filling for coffee cakes, you can also mix things up by using ricotta cheese or even cottage cheese. For more holiday flavor, add in chunks of crushed candy cane or maraschino cherries.
Remember, when making substitutions or variations to recipes, it’s important to keep measurements and ratios in mind to ensure the best results. Happy baking!
Serving and Pairing
This Candy Cane Coffee Cake Recipe is a festive treat that’s perfect for sharing with loved ones during the holiday season. When serving, cut into slices and arrange them on a platter. Top with a generous amount of powdered sugar or a sweet glaze made from powdered sugar mixed with water. The candy cane pieces on top give it an extra crunch and burst of minty flavor.
To complement the sweetness of the cake and the brightness of the candy cane, pair it with a hot cup of cane coffee. This recipe calls for dissolving candy canes in hot water to create a flavorful coffee that pairs perfectly with this cake. Serve it in mugs decorated with holiday cheer, around a cozy fire with loved ones.
For those who prefer tea, pairing this Candy Cane Coffee Cake Recipe with a peppermint or berry tea would be an excellent choice. The fruity aroma and refreshing flavors of the tea provide a perfect balance for the sweetness and rich texture of the cake.
This coffee cake is best served warm and fresh out of the oven but can be enjoyed any time of day. It’s great for breakfast or as an afternoon snack, paired with your favorite hot beverage, such as hot chocolate or spiced cider.
Enjoy this delightful dessert with friends and family gathered around your kitchen table or snuggled up by your fireplace sharing stories, laughter, and joy.
Make-Ahead, Storing and Reheating
The Candy Cane Coffee Cake is undoubtedly a showstopper for any festive celebration. A fluffy texture with a hint of peppermint flavor and a surprise layer of raspberry filling, this cake is bound to make your taste buds sing. But, let’s say you want to enjoy it later or save some leftovers for the next day. Fear not, as I have some tips on how to store, reheat, and make-ahead this scrumptious cake.
To begin with, once the cake has cooled off completely, wrap it tightly in plastic wrap or aluminum foil before storing it in the refrigerator for up to three days. This will prevent the air from drying out the cake and keep it moist.
When ready to serve, bring the cake back to room temperature by placing it on a plate for an hour or so before slicing. To reheat individual slices, place them in a microwave-safe dish and warm them up for 15-20 seconds on low heat.
Alternatively, you can also freeze the cake to enjoy later. Wrap it tightly in plastic wrap before adding another layer of aluminum foil and place it in an airtight container or sealable freezer bag. It can last up to three months in the freezer.
When you want to serve the frozen cake, remove it from the freezer and let it thaw at room temperature for a few hours or overnight. To warm up individual slices, use the microwave method mentioned earlier.
Lastly, if you’re planning to make this candy cane coffee cake for a party or gathering, you can definitely make ahead some parts of it. For instance, prepare the dough and store it covered in the fridge overnight before rolling out and finishing off the cake with raspberry filling and candy cane topping when ready to bake.
In conclusion, with these simple make-ahead, storing, and reheating tips at hand, you’re now set to serve this delicious candy cane coffee cake anytime you fancy without compromising its texture and flavor.
Tips for Perfect Results
To achieve the perfect Candy Cane Coffee Cake, there are some tips that you should keep in mind. These tips will help you ensure that your cake is as delicious and aesthetically pleasing as possible. Here are a few tips to follow:
1. Be precise with your measurements: Accurate measuring is the key to baking success. Use a kitchen scale for highly accurate measurements and don’t forget to level off your dry ingredients.
2. Soften your cream cheese properly: Softened cream cheese mixes more easily and creates a smoother batter. Take the cream cheese out of the refrigerator at least an hour before making the cake or leave it covered in room temperature overnight.
3. Use quality ingredients: High-quality seasonal ingredients will ensure the flavors you’re looking for in this wonderful cake.
4. Use fresh yeast: Using fresh yeast means that you’ll have better results because fresh yeast is more active than instant or dried-adhered yeast.
5. Don’t overmix your batter: Overmixing can lead to a tough, dense texture in your cake. Mix just until everything is combined.
6. Cover while baking: It’s important to cover the cake while it bakes, with foil because the candy cane candy melts during baking making it difficult to have a crispy top layer.
By following these tips, you’ll be able to create a perfect Candy Cane Coffee Cake every time. These tips may take some extra effort, but they’ll make all the difference!
Bottom Line
In conclusion, this Candy Cane Coffee Cake recipe is a must-try for coffee and cake lovers alike. Its sweet and indulgent flavors will satisfy any sweet tooth, making it a perfect addition to your holiday dessert table. The combination of the candy cane and raspberry filling, along with the sweet glaze, make for a delicious treat that will leave your taste buds wanting more.
Don’t be intimidated by the long list of ingredients and detailed instructions. With a little patience and attention to detail, you can create a masterpiece that your friends and family will rave about for years to come. Plus, with substitutions and variations easily accessible, you can customize the recipe to fit your personal preferences.
So why not give this Candy Cane Coffee Cake recipe a try? My promise to you as a barista is that it will not disappoint. Let its warm flavors and enticing aroma wake up your senses and be the perfect pairing for your favorite cup of coffee.
Candy Cane Coffee Cake Recipe
Ingredients
FILLING
- 1 (12 ounce) package frozen raspberries
- 1 tablespoon sugar (to taste)
- 1/8 teaspoon ground cardamom
- 1/4 teaspoon almond extract
- 2 teaspoons cornstarch
CAKE
- 5 teaspoons active dry yeast
- 1/2 cup warm water (105 to 115 F)
- 1 1/4 cups buttermilk
- 2 large eggs
- 5 1/2-6 cups bread flour
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons salt
GLAZE
- 3 cups powdered sugar, sifted
- 3 teaspoons almond extract
- 9 teaspoons water
Instructions
- Prepare filling: Place all filling ingredients in saucepan. Heat until raspberries ‘melt,’ and stir until slightly thickened. Remove from heat. It will thicken a little bit more upon cooling.
- Prepare cake: Dissolve yeast in warm water in large bowl. Add buttermilk, sugar, butter, eggs, baking powder, salt and 2½ cups of the flour. Beat with electric mixer on low speed 30 seconds, scraping bowl constantly.
- Beat on medium speed for 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 cookies sheets. Turn dough onto parchment paper that has been sprinkled with flour; gently knead about 5 minutes or until smooth and elastic (Or you can use your KA mixer with a dough hook to do the kneading for you).
- Divide dough into 3 equal parts (should be a little over a pound each). Roll one part into rectangle, 15×9-inches. Turn parchment paper onto a cookie sheet and peel away the parchment. Spread 1/3 of the raspberry filling in a strip about 2½ inches wide lengthwise down the center of the rectangle.
- Make cuts in dough at ½-inch intervals on both 15-inch sides almost to the filling. Fold strips over filling, overlapping and crossing in center (crisscross back and forth).
- Carefully stretch dough until about 22 inches long; curve one end to form top of cane. The dough is very forgiving and easy to work with, so just gently move it around to get the look that you want. Repeat preparations with 2 remaining balls of dough.
- Cover and let rise in warm place for about an hour (or until double). The dough is ready if an indentation remains when touched.
- Preheat oven to 375°F Bake 13 to 17 minutes (or until lightly browned and slightly firm to touch). Prepare 1 recipe of glaze at a time… whisk together 1 cup of powdered sugar, 1 teaspoons extract and 3 teaspoons water and pour into a small ziploc bag. Snip off a corner and squeeze to drizzle glaze onto one of the warm cakes. Follow the design of the weave for the best look.
- Let set for at least half an hour. Wrap festive bow around longer part of the cake. Ready to serve.
- These can be made ahead the night before. Prepare until the point just before you let them rise. the final time. Cover the cookie sheets well with plastic wrap and store in the refrigerator. Unwrap in the morning, let them sit at room temperature for about a half hour and then cover and continue with the recipe… let rise, bake, and glaze.
Add Your Own Notes
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