Cream-Filled Cinnamon Coffeecake
Source of Recipe
Country Woman magazine, March / April 2007
List of Ingredients
- � cup (1 stick) butter, room temperature
- 1� cups sugar (divided)
- 2 eggs
- 1 tsp vanilla extract
- 1� cups flour
- � tsp baking soda
- � tsp salt
- 1 cup (8 ounces) sour cream
- 2 tsp ground cinnamon
- � cup chopped pecans
- Filling (recipe follows)
Instructions
- Preheat oven to 350� F. Grease two 9-inch round baking pans and line bottoms with wax paper.
- 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.
- In small bowl, prepare topping:
Combine remaining � cup sugar with cinnamon and pecans. Sprinkle evenly over batter in each pan. Lightly cut through with a knife to swirl.
- 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.
- To assemble:
Place one cake on serving plate; spread with filling. Top with remaining cake. Store in refrigerator.
Makes 8 to 10 servings.
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FILLING
� 1 Tbsp cornstarch
� � cup milk
� � cup (� stick) butter, room temperature
� � cup solid vegetable shortening
� � cup sugar
� � 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.
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