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Cream-Filled Cinnamon Coffee Cake

Repeat guests often phone ahead to request my cinnamony coffee cake for breakfast. You can prepare it in advance and refrigerate, or welcome company with its fresh-baked aroma. —Arlene Wengerd, Millersburg, Ohio
  • Total Time
    Prep: 25 min. Bake: 20 min. + cooling
  • Makes
    12 servings


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1/2 cup sugar
  • 1/2 cup chopped pecans
  • 2 teaspoons ground cinnamon
  • 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
  • Caramel ice cream topping, optional


  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 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 2 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° until a toothpick inserted in the center comes out clean, 20-25 minutes. 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 1 cake on a serving plate; spread with filling. Top with remaining cake. Store in the refrigerator. If desired, serve with caramel topping.
Nutrition Facts
1 slice: 419 calories, 24g fat (11g saturated fat), 67mg cholesterol, 268mg sodium, 49g carbohydrate (35g sugars, 1g fiber), 4g protein.

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Average Rating:
  • Jojombailey
    Apr 22, 2014

    Loved the cake! Was not crazy about the filling , the taste was okay but the consistency and the mouth feel bothered! The shortening just did not work for me. I will make it again but substitute cream cheese for the shortening!. The secret to the filling is to beat it the full 10 minutes as stated in directions.

  • mlrollin
    May 26, 2012

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

  • Ratlova30
    Apr 29, 2012

    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.

  • pac12
    Feb 24, 2012

    No comment left

  • Maureengford
    Jan 1, 2012

    I used homemade buttercream filling.

  • 1275
    Nov 4, 2011

    <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>

  • mamamo9
    Jun 27, 2011

    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!

  • sanbur
    Dec 18, 2010

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

  • shaylovesme
    Sep 10, 2010

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

  • mlrollin
    May 4, 2010

    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.