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Cream-Filled Coffee Cake

 Cream-Filled Coffee Cake
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.
32 ServingsPrep: 35 min. + chilling Bake: 20 min. + cooling

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

Directions

  • 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

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Cream-Filled Coffee Cake (continued)

Directions (continued)

  • the yeast, warm water and remaining sugar; let stand for 5 minutes.
  • 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.
  • 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.
  • 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.
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.