Cream Filled Cinnamon Coffee Cake
10 servings
1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
for topping
1/2 cup sugar
1/2 cup chopped pecans
2 teaspoons ground cinnamon
for filling
1 cup sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
for topping
1/2 cup sugar
1/2 cup chopped pecans
2 teaspoons ground cinnamon
for filling
1 tablespoon cornstarch
3/4 cup milk
1/4 cup butter, softened
1/4 cup shortening
1/2 cup sugar
1/2 teaspoon vanilla
3/4 cup milk
1/4 cup butter, softened
1/4 cup shortening
1/2 cup sugar
1/2 teaspoon vanilla
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating just until combined. Pour into two greased and waxed paper-lined 9-in. round baking pans. Combine topping ingredients; sprinkle over batter. Lightly cut through with a knife to swirl. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely. In a small saucepan, combine cornstarch and milk until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cover and refrigerate until chilled. In a small 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. Place one cake on a serving plate; spread with filling. Top with remaining cake. Store in the refrigerator. Warm to serve and enjoy!