Email to Cat      

Cream-Filled Cinnamon Coffeecake

Source of Recipe


Country Woman magazine, March / April 2007



List of Ingredients



• ½ cup (1 stick) butter, room temperature
  
• 1½ cups sugar (divided)
  
• 2 eggs
  
• 1 tsp vanilla extract
  
• 1½ cups flour
  
• ½ tsp baking soda
  
• ½ tsp salt
  
• 1 cup (8 ounces) sour cream
  
• 2 tsp ground cinnamon
  
• ½ cup chopped pecans
  
• Filling (recipe follows)
  






Instructions



1. Preheat oven to 350° F. Grease two 9-inch round baking pans and line bottoms with wax paper.
   
   
2. In large mixing bowl, cream butter and 1 cup of the sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In separate bowl, combine flour, baking soda and salt; add to creamed mixture alternately with sour cream. Beat just until combined. Pour into prepared pans.
   
   
3. In small bowl, prepare topping:
   Combine remaining ½ cup sugar with cinnamon and pecans. Sprinkle evenly over batter in each pan. Lightly cut through with a knife to swirl.
   
   
4. Bake in preheated oven 20 to 25 minutes, or until toothpick inserted into center comes out clean. Cool 10 minutes; remove from pans to wire racks to cool completely. While cakes bake, prepare filling.
   
   
5. To assemble:
   Place one cake on serving plate; spread with filling. Top with remaining cake. Store in refrigerator.
   
   Makes 8 to 10 servings.
   
   ............
   
   FILLING
   
   • 1 Tbsp cornstarch
   • ¾ cup milk
   • ¼ cup (½ stick) butter, room temperature
   • ¼ cup solid vegetable shortening
   • ½ cup sugar
   • ½ tsp vanilla extract
   
   In small saucepan, combine cornstarch and milk until smooth. Bring to a boil; cook and stir 1 to 2 minutes, or until thickened. Cover and refrigerate until chilled.
   
   In small mixing bowl, cream butter, shortening and sugar until light and fluffy. Add vanilla and chilled milk mixture; beat on medium speed until smooth and creamy, about 10 minutes.