Ingredients
2 packages (1/4 ounce each) active dry yeast1/2 cup warm water (110° to 115°)2 cups warm sour cream (110° to 115°)6 tablespoons butter, divided1/3 cup sugar2 large eggs2 teaspoons salt5-3/4 to 6-1/4 cups all-purpose flour1-1/2 cups finely chopped dried apricots1-1/2 cups finely chopped maraschino cherries2 cups confectioners’ sugar2 tablespoons cold waterAdditional cherries, halved
Preparation
In a large bowl, dissolve yeast in warm water. Beat in the sour cream, 4 tablespoons butter, sugar, eggs, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 14x7-in. rectangle on a greased baking sheet.
Combine apricots and cherries; spoon down the center of each rectangle. On each long side, cut 3/4-in.-wide strips about 2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Curve top.
Bake at 375° for 18-20 minutes or until golden brown. Melt remaining butter; brush over warm coffee cakes. Combine confectioners’ sugar and cold water until smooth; drizzle over the tops. Garnish with additional cherries.
