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Cream Filled Coffee Cake Recipe

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This recipe for Cream Filled Coffee Cake, by , is from Gails Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gail Hagen
Added: Monday, August 24, 2009



* 1-1/4 cup milk
* 1/3 cup plus 1 teaspoon sugar, divided
* 1/4 cup butter, cubed
* 1 tablespoon salt
* 1 package (1/4 ounce) active dry yeast
* 1/4 cup warm water (110 to 115)
* 3 eggs
* 5-1/2 to 6 cups all-purpose flour, divided
* 1/4 cup sugar
* 1/4 cup packed brown sugar
* 2 tablespoons all-purpose flour
* 2 teaspoons ground cinnamon
* 1/4 cup cold butter
* 1/4 cup all-purpose flour
* 3/4 cup milk
* 3/4 cup butter, softened
* 3/4 cup sugar
* 3/4 teaspoon vanilla extract
* 3 tablespoons confectioners' sugar

In a small saucepan, heat the milk, 1/3 cup sugar, butter and salt; stir until sugar is dissolved. Set aside. In a small bowl, combine the yeast, warm water and remaining sugar; let stand for 5 minutes.
In a large bowl, combine the milk and yeast mixtures, eggs and 3 cups flour; beat until smooth. Add enough 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 once to grease top. Cover and let rise until doubled, about 1 hour.
Meanwhile, in a bowl, combine the sugars, flour and cinnamon; cut in cold butter until mixture resembles coarse crumbs; set topping aside. Punch dough down; divide in half. Pat or roll each portion to fit a greased 9-in. round baking pan. With a fork, pierce tops; sprinkle with topping. 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, in a small saucepan, combine flour and milk until smooth. Cook and stir for 1-2 minutes or until thickened; cool. In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Add flour mixture; beat until fluffy. Cut each cake in half horizontally; spread each with half the filling. Refrigerate until serving. Yield: 2 cakes.




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