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

Cream-Filled Coffee Cake Recipe

Publisher Photo
Need to take a spectacular coffee cake to an early morning gathering? Bake this coffee cake several days ahead, slice each in half and freeze. Early the day of the event, prepare the filling and spread over the thawed cakes. Then just refrigerate filled coffee cakes until ready to serve.
TOTAL TIME: Prep: 35 min. + chilling Bake: 20 min. + cooling
MAKES:32 servings
TOTAL TIME: Prep: 35 min. + chilling Bake: 20 min. + cooling
MAKES: 32 servings

Ingredients

  • 1-1/4 cup milk
  • 1/3 cup plus 1 teaspoon sugar, divided
  • 1/4 cup butter, cubed
  • 1 tablespoon salt
  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 3 eggs
  • 5-1/2 to 6 cups all-purpose flour, divided
  • STREUSEL TOPPING:
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/4 cup cold butter
  • CREAM FILLING:
  • 1/4 cup all-purpose flour
  • 3/4 cup milk
  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 3/4 teaspoon vanilla extract
  • 3 tablespoons confectioners' sugar

Nutritional Facts

1 serving (1 slice) equals 206 calories, 8 g fat (5 g saturated fat), 41 mg cholesterol, 308 mg sodium, 29 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. In a small saucepan, heat the milk, 1/3 cup sugar, butter and salt; stir until sugar is dissolved. Set aside. In a small bowl, combine the yeast, warm water and remaining sugar; let stand for 5 minutes.
  2. In a large bowl, combine the milk and yeast mixtures, eggs and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn out onto a lightly floured surface and knead until smooth, about 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour.
  3. Meanwhile, in a bowl, combine the sugars, flour and cinnamon; cut in cold butter until mixture resembles coarse crumbs; set topping aside. Punch dough down; divide in half. Pat or roll each portion to fit a greased 9-in. round baking pan. With a fork, pierce tops; sprinkle with topping. Cover and let rise in a warm place until doubled, about 1 hour.
  4. Bake at 350° for 20-25 minutes. Remove from pans and cool on wire racks. For filling, in a small saucepan, combine flour and milk until smooth. Cook and stir for 1-2 minutes or until thickened; cool. In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Add flour mixture; beat until fluffy. Split each cake into two horizontal layers; spread each with half the filling. Refrigerate until serving. Yield: 2 cakes.
Originally published as Cream-Filled Coffee Cake in Country Woman November/December 1990, p33

Nutritional Facts

1 serving (1 slice) equals 206 calories, 8 g fat (5 g saturated fat), 41 mg cholesterol, 308 mg sodium, 29 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Cream-Filled Coffee Cake

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Feb. 17, 2013

I had high expectations for this recipe given the description. The "cake" is a heavier sweet bread that took almost 2 hours to rise in my oven proofer. The standard cinamon topping was nice. The "cream" filling does not contain any cream but a thick milk and flour mixture that did not produce a light-whipped filling. Even after adding additional powder sugar, the filling turned into a dense buttercream frosting. The over all flavor of the bread is good but as is the topping, but I cannot recommend this recipe. I am a seasoned baker and enjoy new recipes, however this one is not a keeper.

MY REVIEW
Reviewed Dec. 20, 2009

I especially like this recipe for the holidays because it can be fixed ahead. My family and guests are always impressed.

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