Cream-Filled Coffee Cake
Total TimePrep: 35 min. + chilling Bake: 20 min. + cooling
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.