Name: Cream Filled Coffee Cake
Prep time: 1 h
Cook time: 3 h
Total time: 4 h
Yield: 2 cakes, 16-20 serving(s)
Ingredients: 1 1/4 cups milk; 1/4 cup butter; 1/3 cup sugar, plus; 1 teaspoon sugar, divided; 1 tablespoon salt; 1 (1/4 ounce) package active dry yeast; 1/4 cup warm water (110 to 115); 5 1/2-6 cups all-purpose flour, divided; 3 eggs, well-beaten; 1/4 cup sugar; 1/4 cup packed brown sugar; 2 tablespoons all-purpose flour; 2 teaspoons ground cinnamon; 1/4 cup butter; 1/4 cup all-purpose flour; 3/4 cup milk; 3/4 cup butter or 3/4 cup margarine; 3/4 cup sugar; 3/4 teaspoon vanilla extract; 3 tablespoons confectioners' sugar

Recipe by aksingingbreeze

Join In Now Join the conversation!

MAKE IT SHINE! ADD YOUR PHOTO

I found this recipe on the Taste of Home website. It takes a little longer to prepare than most coffee cakes since you have to allow for rising time, but it is by far the best coffee cake I have ever had and well worth the extra prep time it takes!

Ready In:: 4hrs
Serves:
Yields:
Units:

Join In Now Join the conversation!

ingredients

1 ¹⁄₄ cups milk
¹⁄₄ cup butter
¹⁄₃ cup sugar, plus
1 teaspoon sugar, divided
1 tablespoon salt
1 (1/4 ounce) package active dry yeast
¹⁄₄ cup warm water (110 to 115)
5 ¹⁄₂ - 6 cups all-purpose flour, divided
3 eggs, well-beaten
STREUSEL TOPPING
¹⁄₄ cup sugar
¹⁄₄ cup packed brown sugar
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
¹⁄₄ cup butter
CREAM FILLING
¹⁄₄ cup all-purpose flour
³⁄₄ cup milk
³⁄₄ cup butter or 3/4 cup margarine
³⁄₄ cup sugar
³⁄₄ teaspoon vanilla extract
3 tablespoons confectioners' sugar

directions

Heat milk, butter 1/3 cup sugar and salt; stir until the sugar dissolves. Set aside. Mix yeast, warm water and 1 teaspoon sugar; let stand 10 minutes.
In a large mixing bowl, combine 3 cups flour, milk mixture, yeast and eggs; beat until smooth. Add enough of the remaining flour to form a soft dough.
Turn out onto a lightly floured surface and knead until smooth, about 6-8 minutes.
Place dough in a greased bowl, turning one to grease top.
Cover and let rise until doubled, about 1 to 1-1/2 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-in. cake pan.
With a fork, pierce entire cake top.
Divide topping and sprinkle over each cake.
Cover and let rise in a warm place until doubled, about 1 hour.
Bake at 350° for 20-25 minutes.
Remove from pans and cool on wire racks.
For filling, combine flour and milk 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 horizontally; spread each with half the filling.
Refrigerate until ready to serve.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@aksingingbreeze

Contributor

@aksingingbreeze

Contributor

"I found this recipe on the Taste of Home website. It takes a little longer to prepare than most coffee cakes since you have to allow for rising time, but it is by far the best coffee cake I have ever had and well worth the extra prep time it takes!"

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

creation by aksingingbreeze

2/21/2007

I found this recipe on the Taste of Home website. It takes a little longer to prepare than most coffee cakes since you have to allow for rising time, but it is by far the best coffee cake I have ever had and well worth the extra prep time it takes!