| 2 c. sour cream |
| 2 pkg. dry yeast |
| 1/2 c. warm water (105° to 115°) |
| 1/4 c. butter, softened |
| 1/3 c. sugar |
| 2 t. salt |
| 2 eggs |
| about 6 c. flour |
| 1 1/2 c. finely-chopped apricots |
| 1 1/2 c. drained, finely-chopped maraschino cherries |
| soft butter |
| Thin Icing |
Heat sour cream over low heat just until lukewarm. Dissolve yeast in warm water. Stir in sour cream, butter, sugar, salt, eggs, and 2 c. of flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto well-floured board; knead until smooth, about 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour. Heat oven to 375°. Punch down dough; divide into 3 equal parts. Roll each part into rectangle, 15x6 inches; place on greased baking sheet. With scissors, make 2" cuts at 1/2" intervals on long sides of rectangles. Combine apricots and cherries; spread 1/3 of mixture down center of each rectangle. Crisscross strips over filling. Stretch dough to 22". Curve to form cane. Bake 15 to 20 minutes or until golden brown. While warm, brush with butter and drizzle canes with Thin Icing. If desired, decorate with cherry halves or pieces.
Makes 3 coffee cakes.
| 2 c. powdered sugar |
| 2 T. water |
Blend powdered sugar with water. If icing is too thick, add a few drops of water.