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

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