Cream-Filled Cinnamon Coffee Cake
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
- 1/2 cup butter, softened
- 1 cup sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- topping:
- 1/2 cup sugar
- 1/2 cup chopped pecans
- 2 teaspoons ground cinnamon
- filling:
- 1 tablespoon cornstarch
- 3/4 cup 2% milk
- 1/4 cup butter, softened
- 1/4 cup shortening
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- Caramel ice cream topping, optional
Directions
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1In 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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2Pour 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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3Bake 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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4For 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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5Place 1 cake on a serving plate and spread with filling. Top with remaining cake. Store in the refrigerator. If desired, serve with caramel topping.
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