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This recipe for CREAM FILLED COFFEE CAKE, by , is from Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, August 4, 2009


1 1/4 c. milk
1/3 cup plus1 tsp sugar divided
1/4 c butter, cubed
1 T salt
1 pkg active dry yeast
3 large eggs
1/4 c warm water 110 to 115 degrees
5 1/2 to 6 c flour divided

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 mixing bowl, combine the milk and yeast mixtures, eggs and 3 cups flour; beat until smooth. Add enough 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, make streusel:
1/4 c sugar
1/4 c packed brown sugar
2 T flour
2 tsp ground cinnamon
1/4 c cold butter
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-
1/4 c flour
3/4 c milk
3/4 c softened butter
3/4 c sugar
3/4 tsp vanilla
3 T confectioners sugar
In a small saucepan, combine flour and milk until smooth. Cook and stir for 1-2 minutes or until thickened; cool. In a small mixing 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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