Candy Cane Coffee Cake

1 T. active dry yeast, 1/4 cup warm water (110 - 115 degrees), 1/2 cup butter (softened), 1/2 cup sour cream, 2 eggs, 3 T. salt, 3 cups flour.
Filling: 2 packages (8 oz each) cream cheese (softened), 1/2 cup sugar, 2 egg yolks, 2 t. vanilla extract.
Toppings: 1 T. confectioners' sugar, 1 jar (12 oz) cherry jam.

In a small bowl, dissolve yeast in warm water. In a mixing bowl, combine the butter, sour cream, eggs, sugar and salt. Add yeast mixture and flour, beat until smooth (do not knead). Placed in a greased bowl, turning once to grease top. Cover and refrigerate overnight.

For filling, in a mixing bowl, beat cream cheese, sugar, egg yolk and vanilla until blended. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll out each portion into a 16" x 10" rectangle on a greased baking sheet. Spread filling down center of each rectangle. On each long side, cut 1-1/2" wide strips about 3" into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Curve one end, forming a candy cane. Cover and let rise until doubled, about 1 hour.

Bake at 350 degrees for 20 - 25 minutes or until golden brown. Carefully remove from pans to wire racks to cool. Sprinkle with confectioners' sugar. Stir jam, then spool over top of loaves, creating candy cane stripes. Refrigerate leftovers. Yield: 2 coffee cakes.