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Cream-Filled Cinnamon Coffee Cake

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Total Time
Prep: 25 min. + chilling Bake: 20 min. + cooling

By Taste Of Home Editorial Team

Recipe by Arlene Wengerd, Millersburg, Ohio

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 03, 2024

Repeat guests often phone ahead to request my cinnamony coffee cake for breakfast. You can prepare it in advance and refrigerate, or welcome company with its fresh-baked aroma. —Arlene Wengerd, Millersburg, Ohio

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Cream-Filled Cinnamon Coffee Cake

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Prep Time 25 min
Cook Time 20 min
Yield 12 servings

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • TOPPING:
  • 1/2 cup sugar
  • 1/2 cup chopped pecans
  • 2 teaspoons ground cinnamon
  • 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 extract
  • Caramel ice cream topping, optional
Text Ingredients

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 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.
  2. Pour into 2 greased and waxed paper-lined 9-in. round baking pans. Combine topping ingredients; sprinkle over batter. Lightly cut through with a knife to swirl.
  3. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes; remove from pans to wire racks to cool completely.
  4. For filling, 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 the butter, shortening and sugar until light and fluffy, 5-7 minutes. Add vanilla and chilled milk mixture; beat on medium speed until smooth and creamy, about 10 minutes.
  5. Place 1 cake on a serving plate and spread with filling. Top with remaining cake. Store in the refrigerator. If desired, serve with caramel topping.

Nutrition Facts

1 piece: 419 calories, 24g fat (11g saturated fat), 67mg cholesterol, 268mg sodium, 49g carbohydrate (35g sugars, 1g fiber), 4g protein.

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