The best delicious Cream Filled Coffee Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cream Filled Coffee Cake recipe today!
Hello my friends, this Cream Filled Coffee Cake recipe will not disappoint, I promise! Made with simple ingredients, our Cream Filled Coffee Cake is amazingly delicious, and addictive, everyone will be asking for more Cream Filled Coffee Cake.
What Makes This Cream Filled Coffee Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Cream Filled Coffee Cake.
Ready to make this Cream Filled Coffee Cake Recipe? Let’s do it!
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1 1/4 c Milk 1/4 c Warm water
1/4 c Butter or margarine 1 ts Sugar
1/3 c Sugar 5 1/2 c All-purpose flour —
1 tb Salt Divided
1 pk Active dry yeast — 1/4 oz 3 ea Eggs — well-beaten
-STREUSEL TOPPING-
1/4 c Sugar 2 ts Ground cinnamon
1/4 c Packed brown sugar 1/4 c Butter or margarine
2 tb Flour
CREAM FILLING
1/4 c All-purpose flour 3/4 c Sugar
3/4 c Milk 3/4 ts Vanilla extract
3/4 c Butter or margarine 3 tb Confectioner’s sugar
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 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 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 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
Yields
20 servings
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