Cream-Filled Coffee Cake Recipe

4 2 4
Cream-Filled Coffee Cake Recipe
Cream-Filled Coffee Cake Recipe photo by Taste of Home
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Cream-Filled Coffee Cake Recipe

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4 2 4
MAKES:
32 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 20 min. + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 20 min. + cooling

Ingredients

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

Directions

Heat milk, butter 1/3 cup sugar and salt; stir until the sugar dissolves. Set aside. Mix yeast, warm water and 1 teaspoon sugar; let stand 10 minutes. In a large mixing bowl, combine 3 cups flour, milk mixture, yeast and eggs; beat until smooth. Add enough of the 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 one to grease top. Cover and let rise until doubled, about 1 to 1-1/2 hours. Meanwhile, prepare topping. Combine sugars, flour and cinnamon in a bowl. Cut butter into dry ingredients; set aside. Punch dough down; divide in half. Pat or roll each half to fit a greased 9-in. cake pan. With a fork, pierce entire cake top. Divide topping and sprinkle over each cake. 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, combine flour and milk in a saucepan; cook, stirring constantly, until mixture thickens. Cool. In a mixing bowl, cream remaining ingredients until well-mixed. Add flour mixture and beat until fluffy. Cut each cake in half horizontally; spread each with half the filling. Refrigerate until ready to serve. Yield: 2 cakes.
Originally published as Cream-Filled Coffee Cake in Country Woman November/December 1990, p33

Nutritional Facts

1 slice: 206 calories, 8g fat (5g saturated fat), 41mg cholesterol, 308mg sodium, 29g carbohydrate (12g sugars, 1g fiber), 4g protein.

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  • 1-1/4 cup milk
  • 1/4 cup butter or margarine
  • 1/3 cup plus 1 teaspoon sugar, divided
  • 1 tablespoon salt
  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 5-1/2 to 6 cups all-purpose flour, divided
  • 3 eggs, well-beaten
  • STREUSEL TOPPING:
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/4 cup butter or margarine
  • CREAM FILLING:
  • 1/4 cup all-purpose flour
  • 3/4 cup milk
  • 3/4 cup butter or margarine
  • 3/4 cup sugar
  • 3/4 teaspoon vanilla extract
  • 3 tablespoons confectioners' sugar
  1. Heat milk, butter 1/3 cup sugar and salt; stir until the sugar dissolves. Set aside. Mix yeast, warm water and 1 teaspoon sugar; let stand 10 minutes. In a large mixing bowl, combine 3 cups flour, milk mixture, yeast and eggs; beat until smooth. Add enough of the 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 one to grease top. Cover and let rise until doubled, about 1 to 1-1/2 hours. Meanwhile, prepare topping. Combine sugars, flour and cinnamon in a bowl. Cut butter into dry ingredients; set aside. Punch dough down; divide in half. Pat or roll each half to fit a greased 9-in. cake pan. With a fork, pierce entire cake top. Divide topping and sprinkle over each cake. 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, combine flour and milk in a saucepan; cook, stirring constantly, until mixture thickens. Cool. In a mixing bowl, cream remaining ingredients until well-mixed. Add flour mixture and beat until fluffy. Cut each cake in half horizontally; spread each with half the filling. Refrigerate until ready to serve. Yield: 2 cakes.
Originally published as Cream-Filled Coffee Cake in Country Woman November/December 1990, p33

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Reviews forCream-Filled Coffee Cake

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MY REVIEW
Illinoiswine User ID: 7139650 38353
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
FriedaG User ID: 1671534 10172
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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