CREAM FILLED COFFEE CAKE
1 pkg. dry yeast
1/4 c. water
3/4 c. scalded milk
1/3 c. butter or other shortening
1/3 c. sugar
1 1/2 tsp. salt
2 slightly beaten eggs
3 1/2 to 4 cups flour
Put dry yeast in warm water. Combine milk, butter, sugar and salt. Stir
to blend. Add yeast and eggs. Gradually add the flour, beating after each
addition, to form a dough. Knead lightly on floured surface 1 to 2 minutes.
Place in greased bowl and cover. Let rise in warm place, about 1 hour or until
light and double in size. Divide dough in half. Press each half into
well-greased 8 to 9 inch round pans. Sprinkle evenly with topping. Cover and
let rise until light. Bake at 375 degrees for 20 to 30 minutes. Cool
thoroughly. Remove from pans. Split each cake in half. Fill with cream filling.
STREUSEL TOPPING:
in:
1/4 c. sugar
1/4 c. brown sugar
2 tbsp. flour
2 tsp. cinnamon
1/4 c. butter
Cut into particles the size of peas.
CREAM FILLING:
2 1/2 tbsp. flour
1/2 c. milk
1/2 c. butter
1/2 c. sugar
1/2 tsp. vanilla
2 tbsp. confectioners' sugar
Blend together flour and milk in small saucepan. Cook until very thick,
stirring constantly. Cool thoroughly, cream butter and sugar together. Blend in
flour paste, vanilla and powdered sugar. Beat well. Enjoy.
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
