Taste of Home
Cream-Filled Cinnamon Coffee Cake
TOTAL TIME: Prep: 25 min. + chilling Bake: 20 min. + cooling
YIELD: 12 servings.
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
Ingredients
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1/2 cup butter, softened
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1 cup sugar
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2 large eggs, room temperature
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1 teaspoon vanilla extract
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1-1/2 cups all-purpose flour
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 cup sour cream
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TOPPING:
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1/2 cup sugar
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1/2 cup chopped pecans
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2 teaspoons ground cinnamon
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FILLING:
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1 tablespoon cornstarch
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3/4 cup 2% milk
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1/4 cup butter, softened
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1/4 cup shortening
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1/2 cup sugar
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1/2 teaspoon vanilla extract
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Caramel ice cream topping, optional
Directions
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1.
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. 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.
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2.
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.
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3.
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.
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4.
For filling, 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, 5-7 minutes. Add vanilla and chilled milk mixture; beat on medium speed until smooth and creamy, about 10 minutes.
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5.
Place 1 cake on a serving plate and spread with filling. Top with remaining cake. Store in the refrigerator. If desired, serve with caramel topping.
Nutrition Facts
1 piece: 419 calories, 24g fat (11g saturated fat), 67mg cholesterol, 268mg sodium, 49g carbohydrate (35g sugars, 1g fiber), 4g protein.
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