Cream Filled Coffee Cake

By Bailey1_

Need to take a spectacular coffee cake to and early morning gathering? Bake the coffee cake several days ahead, slice each in half and freeze. Early the day of the event, prepare the filling and spread over the thawed cakes. Then just refrigerate filled coffee cakes until ready to serve.

Ingredients

• Cake:
• 1/4 cup milk
• 1/4 cup butter or margarine
• 1/3 cup plus 1 teaspoon sugar, divided
• 1 Tablespoon salt
• 1 package (1/4 oz.) active dry yeast
• 1/4 cup warm water (110-115)
• 5-1/2to 6 cus flour divided
• 3 eggs beaten
• Streusel Topping:
• 1/4 cup sugar
• 1/4 cup packed brown sugar
• 2 Tablespoons flour
• 2 teaspoons ground cinnamon
• 1/4 cup butter or margarine
• Cream Filling:
• 1/4 cup flour
• 3/4 cup milk
• 3/4 cup butter or margarine
• 3/4 cup sugar
• 3/4 teaspoon vanilla
• 3 Tablespoons powdered sugar

Preparation

Step 1

Heat milk, butter, 1/3 cup sugar and salt; stir until the sugar dissolves. Set aside.
Mix yeast, warm water and remaining sugar; let stand 10 minutes.
In a large mixing bowl, combine 3 cups flour, milk mixture, yeast mixture and eggs;
beat until smooth. Add enough o the remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth about 6-8 minutes.
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 to 1/2 hours.
Meanwhile, for TOPPING, combine sugars, flour and cinnamon in a bowl. Cut in butter until
mixture is crumbly; set aside.
Punch dough down; divide in half. Pat or roll each half to fit a greased 9-inch round 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; cool on wire racks.
FOR FILLING, COMBINE FLOUR AND MILK IN A SAUCEPAN UNTIL SMOOTH; COOK AND STIR UNTIL MIXTURE THICKENS. CHILL ABOUT 1 HOUR. IN A MIXING BOWL, CREM REMAINING INGREDIENTS UNTIL WELL-MIXED. ADD FLOUR MIXTURE AND BEAT UNTIL FLUFFY. CUT EACH CAKE IN HALF HORIZONTALLY; SPREAD BOTH BOTTOMS WITH HALF THE FILLING. ADD THE TOP CAKE LAYER REFRIGERATE.