CREAM FILLED COFFEE CAKE

Cream Filled Coffee Cake image

Provided by aksingingbreeze

Time 4h

Yield 2 cakes, 16-20 serving(s)

Number Of Ingredients 20

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

Steps:

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.