Christmas Tree Coffee Cake

It’s a long recipe. You might need the head start.

ksu_folder A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.

Christmas Tree Coffee Cake

1 package yeast, compressed or dry
1/2 c. water
1/2 c. milk
1/4 c. sugar
1 tsp. salt
2 Tbsp. shortening
3 cups sifted flour (approximately)
1 egg
2 Tbsp. melted butter or margarine
1/4 c. sugar
1/4 c. chopped candied cherries
1/4 c. nuts (optional)
confectioners sugar icing

Soften yeast in water. Scald milk. Add sugar, salt, and shortening and cool to lukewarm. Add 1 cup flour and mix well. Add softened yeast and egg and beat well. Add enough more flour to make a soft dough. Turn on floured board or pastry cloth and knead until smooth. Place in greased bowl, cover and let rise until doubled.

When light, punch down and let rest 10 minutes. Roll out to a square about one half inch thick. Brush one diagonal half of the dough with melted butter or margarine. Sprinkle this half with sugar, chopped cherries and nuts. Fold the unspread half over the sugar-fruit-covered half to form a triangle. Press edges firmly together. Place on a greased baking sheet. With scissors cut dough from two opposite ends of triangle towards center. Cut almost to center making cuts about an inch apart. Twist each cut slightly.

Cover and let rise until double in bulk (about 45 minutes). Bake at 350 edegrees 25 to 30 minutes. If desired, frost with confections sugar icing and garnish with colored fruits, candies or sugar.


2 pkgs. dry yeast
1/4 cup warm water
1-1/4 cups milk
1/2 cup butter or margarine
1/2 cup sugar
1 tsp. salt
2 eggs, beaten
1 tsp. grated lemon peel
5-1/2 cups flour
1 cup wheat germ

Divide into two portions. Divide one portion into 5 parts, reserving one part. Roll remaining four parts into long smooth rolls about 3/4″ thick. Swirl back and forth on cookie sheet to make tree branches. Make trunk and ornaments with remaining part. Decorate as you wish.


Yesterdish reminder: 1 package of dry yeast = 1 cake of compressed yeast = 2-1/4 tsp. of dry yeast.

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