Cream-Filled Cinnamon Coffee Cake

From the kitchen of One Perfect Bite...I made this coffee cake for a realtors' open house and I was so pleased with the results that I wanted to share the recipe with you. The cake received rave reviews and the house sold, so I must have been on the right track when I selected it. It's an easy cake to make if you prepare it in stages, and it's a perfect choice for those of you who regularly bring baked goods to meetings or afternoon tea. While the cake tastes best when served at room temperature, it should be sliced when cold and refrigerated until an hour or so before you plan to serve it. I suspect that leftovers won't be a problem, but should there be any, return the cake to the fridge for storage. Now all I need to do is find a cake that makes packing easier. We have found a new home and will be moving at the end of this month. Hopefully, the stitches in my eye, which by the way is doing well, can be removed by that time and I can go back to being a regular person. I am a lucky lady and thank God and my surgeon in equal measure. I do hope you'll give this cake a try. We have some holidays coming up and it would be a stand-out on your brunch table. Here is how the cake is made.

Cream-Filled Cinnamon Coffee Cake...from the kitchen of One Perfect Bite courtesy of Taste of Home magazine

Ingredients:
Topping
1/2 cup sugar
1/2 cup chopped pecans or toasted almonds
2 teaspoons ground cinnamon
Cake
1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
Cream Filling
1 tablespoon cornstarch
3/4 cup 2% milk
1/4 cup butter, softened
1/4 cup shortening
1/2 cup sugar
1/2 teaspoon vanilla or almond extract

Directions:
1) Preheat oven to 350 degrees F. Grease two 9-inch round cake pans and line bottoms with with parchment paper. Grease paper. Set aside.
2) To make topping: Combine sugar, pecans and cinnamon. Set aside
3) To make cake: Cream butter and sugar together in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt in a separate bowl, then add to creamed mixture alternately with sour cream, beating just until combined. Scrape batter into prepared pans. Sprinkle topping over batter and lightly swirl with a knife. Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes, then remove from pans and continue cooling on wire racks.
4) To make filling: Combine cornstarch and milk in a small saucepan and stir 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 and spread top with filling. Top with remaining cake layer. Store in the refrigerator. Yield: 8-10 servings.

                    

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