Cream filled coffee cake
20 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Milk |
| ¼ | cup | Butter or margarine |
| ⅓ | cup | Sugar |
| 1 | tablespoon | Salt |
| 1 | pack | Active dry yeast -- 1/4 oz |
| ¼ | cup | Sugar |
| ¼ | cup | Packed brown sugar |
| 2 | tablespoons | Flour |
| ¼ | cup | All-purpose flour |
| ¾ | cup | Milk |
| ¾ | cup | Butter or margarine |
| ¼ | cup | Warm water |
| 1 | teaspoon | Sugar |
| 5½ | cup | All-purpose flour -- |
| Divided | ||
| 3 | eaches | Eggs -- well-beaten |
| 2 | teaspoons | Ground cinnamon |
| ¼ | cup | Butter or margarine |
| ¾ | cup | Sugar |
| ¾ | teaspoon | Vanilla extract |
| 3 | tablespoons | Confectioner's sugar |
Directions
STREUSEL TOPPING
CREAM FILLING
Heat milk, butter, ⅓ cup sugar and salt; stir until the sugar dissolves. Set aside. Mix yeast, warm water and 1 teaspoon sugar; let stand 10 min. In a large mixing bowl, combine 3 cups flour, milk mixture, yeast and eggs; beat until smooth. Add enough of the remianing flour to form a soft dough. turn out onto a lightly floured surface and knead until smooth, about 6-8 min. Place dough in a greased bowl, turning once to grease top. Cover and let rise until doubled about 1½ 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 inch cake pan. With a fork, pierce entire cake top.
Divide topping and sprinkle over each cake. Cover and let in a warm place until doubled, about 1 hour.Bake at 350 deg. for 20 to 25 min.
Remove from pans and cool on wire racks. For filling, combine flour, milk and butter 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 the filling. Refrigerate until ready to serve. Yield: 2 cakes
Recipe By : Country Woman