Christmas Tree Coffee Cake Recipes

CHRISTMAS TREE COFFEE CAKE

Steps:

• In large mixing bowl throughly mix 2 cups flour, sugar, salt& dry yeast. Set aside.
• In small saucepan combine milk, water and butter.
• Heat to 130ºF (butter does not need to melt).
• Slowly add liquid to the above dry ingredients; beat for 2 minutes with electric mixer, scraping bowl occasionally.
• Add egg and 1 cup flour.
• Beat at high speed additional 2 minutes.
• Stir in enough remaining flour to make stiff dough (approx. 1 cup).
• Cover tightly.
• Refrigerate at least 2 hours or up to 3 days.
• When ready to make rolls, prepare filling.
• In large mixing bowl combine cream cheese, sugar, salt, nutmeg and vanilla.
• Beat just until well blended.
• Stir in drained pineapple.
• Grease 2 large cookie sheets.
• Divide dough in half; keep one half in refrigerator while working with other half.
• On lightly floured surface roll first dough half to an 11" x 10" rectangle.
• Spread with half of the cream cheese pineapple filling.
• Roll up on 11" side- pinch seams to seal.
• Cut into 1" slices and arrange in shape of Christmas tree on cookie sheet.
• Cover lightly with plastic wrap.
• Repeat with remaining dough and filling.
• Let arranged slices rise approximately 1 hour in draft free warm place.
• Preheat oven to 375ºF- Bake 15 minutes; cover with aluminum foil to prevent browning.
• Bake additional 5-10 minutes.
• Remove from oven and allow to cool.
• Place cherries, cut side down in center of each roll.
• Combine powdered sugar with milk and drizzle over the rolls.

TANNENBAUM COFFEE CAKES

Steps:

• In large bowl, combine 2 cups of the flour, 1/2 cup sugar, salt and yeast; blend well. In medium saucepan, heat 1 1/2 cups milk and 1/2 cup butter until very warm (120 to 130°F.). Add warm liquid and eggs to flour mixture; blend with electric mixer at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in 2 to 2 1/2 cups flour to form a stiff dough.
• On floured surface, knead in remaining 1 to 1 1/2 cups flour until dough is smooth and elastic, 5 to 8 minutes. Place dough in greased bowl; turn to grease all sides. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 1 to 1 1/4 hours.
• Generously grease two 15x10-inch baking pans with sides. Punch down dough several times to remove all air bubbles. Divide dough in half. On lightly floured surface, roll 1 half into a triangle with two 12-inch sides and a 16-inch base.* Brush with 1 tablespoon of the melted butter.
• In small bowl, combine 2 tablespoons melted butter and all remaining filling ingredients; mix well. Sprinkle half of filling evenly over dough.
• To shape tree, starting at top point of dough triangle, fold 12-inch sides to meet in center, pressing all seams to seal. Invert, seam side down, into greased pan. With scissors or sharp knife, make 10 slits about 1 inch apart along each long outside edge of tree, cutting to within 1/2 inch of center of dough.
• Starting at bottom of tree, twist each strip so cut side is up to show filling. Cover; let rise in warm place until light and doubled in size, 30 to 40 minutes. Repeat with remaining dough, melted butter and filling for second tree.
• Heat oven to 350°F. Uncover dough; bake 20 minutes or until golden brown. Cool in pans for 5 minutes. Remove coffee cakes from pans; place on wire racks. Cool 30 minutes or until completely cooled.
• In small bowl, blend powdered sugar and enough milk for desired drizzling consistency. Drizzle over coffee cakes. Garnish with candied cherries.

CHRISTMAS TREE CAKE

Steps:

• Prepare cake according to package directions. Divide batter between one 9-in. and one 8-in. greased and floured round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, fold the confectioners' sugar into the whipped cream; set aside., Place 9-in. cake on a 10-in. serving plate or covered board. With a sharp knife, cut a 5-1/2-in. circle from the center of the cake. Remove 5-1/2-in. circle and set aside. Frost top of 9-in. ring and fill center with candy. , Cut a 3-1/2-in. circle from the center of the 8-in. cake; remove 3-1/2-in. circle and set aside. Place 8-in. ring over 9-in. ring. Frost top and fill center with candy., Cut a 1-3/4-in. circle from the center of the reserved 5-1/2-in. circle. Remove 1-3/4-in. circle and set aside. Place 5-1/2-in. ring over 8-in. ring. Frost top and fill center with candy. Place reserved 3-1/2-in. circle over 5-1/2-in. ring; frost top. Place reserved 1-3/4-in. circle over 5-1/2-in. ring., Frost top, mounding slightly to make a pointed top. Frost sides of the cake, mounding frosting at base of layers and gradually connecting layers to resemble a Christmas tree. Place star on top of cake. Sprinkle with green sugar if desired. Add candles and decorating candies if desired.

CHRISTMAS COFFEE CAKE

Steps:

• In a small bowl, combine the first five ingredients; mix well. Set aside. Drain cherries on paper towels. In a bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in cherries., Pour half of the batter into a greased 9-in. springform pan; sprinkle with half of the pecan mixture. Top with remaining batter and pecan mixture. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Remove sides of pan just before serving.

CHRISTMAS TREE COFFEE CAKE

Steps:

• 1. Soften yeast in lukewarm water. (Use warm water for dry yeast.)
• 2. Pour scalded milk over sugar, salt and butter.
• 3. Cool to lukewarm.
• 4. Stir in 1 cup flour and eggs.
• 5. Add softened yeast and oats.
• 6. Combine 1/4 cup flour and candied fruits; stir to coat fruits evenly with flour.
• 7. Add to dough; mix well.
• 8. Stir in enough more flour to make a soft dough.
• 9. Turn out on lightly floured board or canvas; knead until smooth and satiny, about 10 minutes.
• 10. Round dough into ball; place in greased bowl; brush lightly with melted shortening.
• 11. Cover and let rise in warm place until double in size, about 1 hour.
• 12. Punch dough down; cover; let rest 10 minutes.
• 13. Divide dough in half.
• 14. From one half, pinch off 17 pieces of dough; shape to form balls.
• 15. Arrange balls in the shape of a Christmas tree on greased cookie sheet.
• 16. Brush lightly with melted butter.
• 17. Repeat with other half of dough.
• 18. Cover; let rise in warm place until nearly double in size, about 1 hour.
• 19. Bake at 375 for about 20 minutes.
• 20. Decorate with confectioners\' sugar frosting and candied citron.