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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.
  • Total Time
    Prep: 35 min. + chilling Bake: 20 min. + cooling
  • Makes
    2 cakes


  • 1-1/4 cup whole 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 large eggs
  • 5-1/2 to 6 cups all-purpose flour, divided
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/4 cup cold butter
  • 1/4 cup all-purpose flour
  • 3/4 cup whole milk
  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 3/4 teaspoon vanilla extract
  • 3 tablespoons confectioners' sugar


  • 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 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.

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Average Rating:
  • emsijo
    Feb 3, 2018

    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.

  • Illinoiswine
    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.

  • FriedaG
    Dec 20, 2009

    I especially like this recipe for the holidays because it can be fixed ahead. My family and guests are always impressed.