I made this for Christmas this year. I had some concerns early on in the dough process, as it was not a very workable dough and did not rise in the fridge at all. After refrigerating, I did divide the dough in half, but half wasn't nearly enough to make a decent sized coffee cake. I ended up using 3/4 of the dough to make one cake, and threw out the rest of the dough. It was very difficult to roll out, but I persevered. I did finally get it rolled and assembled. I opted to make a raspberry filling with an almond flavored glaze for the red and white striped effect. Once again, the dough did not copperated and double in size even after 1 1/2 hours. But, the cake did bake up beautifully and tasted wonderful. The candy cane shape was achieved, and everyone loved it. I think that this could be done with a different dough recipe that would be easier to work with.
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I made this for Christmas this year. I had some concerns early on in the dough process, as it...