Instructions

Directions:

1. In a mixing bowl, dissolve yeast in warm water.
2. Add sour cream, 4 Tablespoons butter, sugar, eggs, salt and 2 c. flour; beat until smooth.
3. Stir in enough remaining flour to form soft dough.
4. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
5. Place in a greased bowl, turning once to greatest top.
6. Cover and let rise in a warm place until doubled, about 1 hour.
7. Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 14-in. x 7-in. rectangle on a greased baking sheet.
8. Combine apricots and cherries; spoon down the center of rectangle.
9. On each long side, cut ¾-inch-wide strips about 2 inches into center.
10. Starting at one end, fold alternating strips at an angle across filling.
11. Pinch ends to seal.  Curve top.
12. Bake at 375° for 18-20 minutes or until golden brown.
13. Melt remaining butter; brush over warm coffee cakes.
14. Combine confectioners’ sugar and cold water until smooth; drizzle over top.
15. Garnish with cherries.