MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cream-Filled Cinnamon Coffee Cake
Categories: Desserts, Cakes, Nuts, Dairy
Yield: 12 servings
1/2 c Butter; softened
1 c Sugar
2 lg Eggs; room temperature
1 ts Vanilla extract
1 1/2 c A-P flour
1/2 ts Baking soda
1/2 ts Salt
1 c Sour cream
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1/2 c Sugar
1/2 c Pecans; chopped
2 ts Ground cinnamon
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1 tb Corn starch
3/4 c Milk
1/4 c Butter; softened
1/4 c Shortening
1/2 c Sugar
1/2 ts Vanilla extract
Caramel ice cream topping
- (optional)
In 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.
Pour into 2 greased and waxed paper-lined 9" round baking pans.
Combine topping ingredients; sprinkle over batter. Lightly cut
through with a knife to swirl.
Bake @ 350 F/175 C 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.
For filling, in a small saucepan, combine corn starch 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.
Place 1 cake on a serving plate and spread with filling. Top with
remaining cake. Store in the refrigerator. If desired, serve with
caramel topping.
Recipe by Arlene Wengerd, Millersburg, Ohio
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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