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Christmas Coffee Cake

A frosted holiday yeast coffee cake filled with nuts and candied fruit. Use whatever candied fruit you prefer, such as pineapple, cherries, citrus peel, raisins or cranberries.
Christmas Coffee Cake



  • 1/4 cup butter
  • 1 cup milk
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1/4 cup granulated sugar
  • 1 large egg
  • 3 3/4 cups all-purpose flour, divided
  • 1/4 teaspoon table salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1 cup mixed candied fruit
  • 1/3 cup walnuts (chopped)


  • 1 cup powdered sugar (sifted)
  • 2 tablespoons milk
  • 1/2 teaspoon almond extract


  • Heat the butter and milk in a small saucepan over low heat until butter is melted. Remove and cool to 110-115°F. Pour mixture into a large mixing bowl and add the yeast, sugar and egg.
  • Mix in 1 1/2 cups of the flour, salt, cinnamon, nutmeg, candied fruit and walnuts. Add in the remaining flour, 1/2 cup at a time, mixing after each addition until incorporated. Cover bowl with plastic wrap and set in a warm place. Let rise until doubled, about 1 hour.
  • On a lightly floured surface, roll out the dough into a rectangle, about 1-inch thick. Starting with a long end, roll it up tightly. Place rolled dough on a sheet pan lined with parchment paper and shape into a ring. Pinch to seal ends together.
  • Use a sharp knife to make cuts two-thirds of the way into the dough every 2 inches. Twist each section so that it lies parallel to the sheet pan. Cover with plastic wrap and let rise until doubled again, about 30-45 minutes.
  • Preheat oven to 350°F. Bake coffee cake until golden brown, about 25-30 minutes. Let cool.
  • Make the icing: stir together the sifted powdered sugar, milk and almond extract. Add more/less milk to achieve desired consistency. Drizzle over cooled cake. Garnish the cake with additional candied fruit and walnuts.