- 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
- 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.
Reviews forCream-Filled Coffee Cake
"Prep time is grossly underestimated! Note that after you mix the base you need to let it rise 1.5 hours. Then punch down the dough, divide it in half, split into two pans and let it rise another hour. The cream mixture is nothing to write home about. This is more like a sweet bread with a little filling. The picture shows the cream oozing from the cake. I barely had enough to cover the base. For all of the work involved, and the imbalance between the cream and the cake, I will not be making it again."
"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."
"I especially like this recipe for the holidays because it can be fixed ahead. My family and guests are always impressed."