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Cream-Filled Cinnamon Coffee Cake Recipe

Cream-Filled Cinnamon Coffee Cake Recipe photo by Taste of Home

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Repeat guests at Arlene Wengerd's home in Millersburg, Ohio phone ahead to request her cinnamony coffee cake for breakfast. You can prepare it in advance and refrigerate, or welcome company with its fresh-baked aroma.

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Cream-Filled Cinnamon Coffee Cake Recipe

Prep: 25 min. Bake: 20 min. + cooling

Yield: 8-10 Servings

25 20 45

Ingredients

1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
TOPPING:
1/2 cup sugar
1/2 cup chopped pecans
2 teaspoons ground cinnamon
FILLING:
1 tablespoon cornstarch
3/4 cup 2% milk
1/4 cup butter, softened
1/4 cup shortening
1/2 cup sugar
1/2 teaspoon vanilla extract

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating just until combined.
Pour into two greased and waxed paper-lined 9-in. round baking pans. Combine topping ingredients; sprinkle over batter. Lightly cut through with a knife to swirl.
Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
In a small saucepan, combine cornstarch and milk until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cover and refrigerate until chilled. In a small bowl, cream the butter, shortening and sugar until light and fluffy. Add vanilla and chilled milk mixture; beat on medium speed until smooth and creamy, about 10 minutes.
Place one cake on a serving plate; spread with filling. Top with remaining cake. Store in the refrigerator. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 slice) equals 506 calories, 28 g fat (13 g saturated fat), 97 mg cholesterol, 354 mg sodium, 58 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Cream-Filled Cinnamon Coffee Cake in Country Woman March/April 2007, p35

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Reviews for Cream-Filled Cinnamon Coffee Cake

Cream-Filled Cinnamon Coffee Cake

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Reviewed on May. 26, 2012 by mlrollin

cake is moist and has a good texture and taste. We liked the filling, never have any leftover...

Reviewed on Apr. 29, 2012 by Ratlova30

This was really good, because of the reviews and the fact that the filling seemed like too much effort for me I opted to use my homemade cream cheese frosting instead. This cake is very delicate so be sure to use the wax paper as instructed or you'll end up with a pile of cake crumbs. I didn't like this cake when it was chilled in the fridge so I just heat up leftovers in the microwave for a few seconds. This will be going into the recipe box.

Reviewed on Jan. 01, 2012 by Maureengford

I used homemade buttercream filling.

Reviewed on Nov. 04, 2011 by 1275

<p>I made this recipe a couple days ago and it was great! I only thing I did not like was the filling. My family and I found it bland and tasteless- it did not have much flavor and it had a strange consistency. Next time I make this, I will make sure to use a different filling. Maybe try a cream cheese type icing. The cake was great though. I left out the pecans too. All in all, this recipe is great but keep it mind the filling is very different.</p>

Reviewed on Jun. 27, 2011 by mamamo9

Made this as a cake for my mom's b-day, she works at an assisted living facility, she shared her cake with several of the elderly women having a social. Everyone was pleased with it~ Mom was happy!

Reviewed on Dec. 18, 2010 by sanbur

I have made this recipe several times and each time every one loves it and asks for the recipe.

Reviewed on Sep. 10, 2010 by shaylovesme

Made this for a family gathering...I became very famous...Thanks Taste of Home for Fabulous recipes!!!

Reviewed on May. 04, 2010 by mlrollin

Have made this a few times for my family and they all loved it. The only problem is that one cake is not enough and I need to make two.

Reviewed on Mar. 27, 2010 by danalbell

Based on the other review, I decided to skip this stuffing and made my own by beating 8 oz of softened cream cheese, 1/2 stick of softened butter, 1 tablespoon vanilla and 2 cups (or more to taste) of powdered sugar. Awesome!

Reviewed on Jan. 01, 2010 by whamff7989

I just tried this recipe..The cake part turned out right but the filling didnt turn out right...I will make it again but I will tweak the filling part just a bit!!!

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