MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cream-Filled Cinnamon Coffee Cake
Categories: Desserts, Cakes, Nuts, Dairy
Yield: 12 servings

1/2 c Butter; softened
1 c Sugar
2 lg Eggs; room temp
1 ts Vanilla extract
1 1/2 c A-P flour
1/2 ts Baking soda
1/2 ts Salt
1 c Sour cream

MMMMM--------------------------TOPPING-------------------------------
1/2 c Sugar
1/2 c Chopped pecans
2 ts Ground cinnamon

MMMMM--------------------------FILLING-------------------------------
1 tb Cornstarch
3/4 c Milk
1/4 c Butter; softened
1/4 c Shortening
1/2 c Sugar
1/2 ts Vanilla extract
Caramel ice cream topping;
- opt

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.

Pour into 2 greased and waxed paper-lined 9" round
baking pans. Combine topping ingredients; sprinkle over
batter. Lightly cut through with a knife to swirl.

Bake @ 350oF/175oC 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.

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.

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.

Arlene Wengerd, Millersburg, Ohio

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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