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| Homestead Lodging Recipes |
| ~Cream-filled Cinnamon Coffee Cake~ |
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1/2 c. butter, softened 1 c. sugar 2 eggs 1 tsp. vanilla extract 1-1/2 c flour 1/2 tsp baking soda 1/2 tsp salt 1 cup (8 oz) sour cream TOPPING: 1/2 c. sugar 1/2 c. chopped pecans 2 tsp. ground cinnamon FILLING: 1 Tbsp. cornstarch 3/4 c. milk 1/4 c. butter, softened 1/4 c. shortening 1/2 c. sugar 1/2 tsp. vanilla extract |
| ~~~~~~~~~~Courtesy of Homestead Lodging.net~~~~~~~~~~ |
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1. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream. Beat 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. Bake at 350 for 20-25 min or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely. 3. 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 mixing 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 min. 4. Place one cake on a serving plate; spread with filling. Top with remaining cake. Store in refrigerator. Yield 8-10 servings From Country Woman March/April 2007 Recipe from Arlene Wengerd, B&B located in Millersburg, Ohio |
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