Filled Coffee Cake Recipes

CREAM-FILLED COFFEE CAKE

Steps:

• In a small saucepan, heat the milk, 1/3 cup sugar, butter and salt; stir until sugar is dissolved. Set aside. In a small bowl, combine the yeast, warm water and remaining sugar; let stand for 5 minutes., In a large bowl, combine the milk and yeast mixtures, eggs and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn out onto a lightly floured surface and knead until smooth, about 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. , Meanwhile, in a bowl, combine the sugars, flour and cinnamon; cut in cold butter until mixture resembles coarse crumbs; set topping aside. Punch dough down; divide in half. Pat or roll each portion to fit a greased 9-in. round baking pan. With a fork, pierce tops; sprinkle with topping. Cover and let rise in a warm place until doubled, about 1 hour. , Bake at 350° for 20-25 minutes. Remove from pans and cool on wire racks. For filling, in a small saucepan, combine flour and milk until smooth. Cook and stir for 1-2 minutes or until thickened; cool. In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Add flour mixture; beat until fluffy. Split each cake into two horizontal layers; spread each with half the filling. Refrigerate until serving.

FRUIT FILLED COFFEE CAKE

Steps:

• Beat together butter (or margarine) and sugar.
• Add eggs, one at a time, beating well after each addition.
• Add other ingredients (except pie filling)& combine thoroughly.
• Spread about 1/2 the batter in a 10x15x1" cookie sheet that has been lightly sprayed with cooking spray (pan must have at least 1" sides).
• Place pie filling on top of batter; top the pie filling with remaining 1/2 of batter, spreading it out so that most of the fruit is covered.
• Bake at 350 for 40-45 minutes.
• Let cool in pan on wire rack.
• Frost with powdered sugar icing, if desired.

CREAM FILLED COFFEE CAKE

Steps:

• Heat milk, butter 1/3 cup sugar and salt; stir until the sugar dissolves. Set aside. Mix yeast, warm water and 1 teaspoon sugar; let stand 10 minutes.
• In a large mixing bowl, combine 3 cups flour, milk mixture, yeast and eggs; beat until smooth. Add enough of the remaining flour to form a soft dough.
• Turn out onto a lightly floured surface and knead until smooth, about 6-8 minutes.
• Place dough in a greased bowl, turning one to grease top.
• Cover and let rise until doubled, about 1 to 1-1/2 hours.
• Meanwhile, prepare topping.
• Combine sugars, flour and cinnamon in a bowl. Cut butter into dry ingredients; set aside.
• Punch dough down; divide in half. Pat or roll each half to fit a greased 9-in. cake pan.
• With a fork, pierce entire cake top.
• Divide topping and sprinkle over each cake.
• Cover and let rise in a warm place until doubled, about 1 hour.
• Bake at 350° for 20-25 minutes.
• Remove from pans and cool on wire racks.
• For filling, combine flour and milk in a saucepan; cook, stirring constantly, until mixture thickens.
• Cool.
• In a mixing bowl, cream remaining ingredients until well-mixed. Add flour mixture and beat until fluffy.
• Cut each cake in half horizontally; spread each with half the filling.
• Refrigerate until ready to serve.

GLAZED LEMON CURD-FILLED COFFEE CAKE

Steps:

• Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the lemon curd on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
• When the cake is cool, whisk together the confectioners' sugar and lemon juice in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

FRUIT-FILLED COFFEE CAKE

Steps:

• Heat oven to 350°F.
• Beat first 5 ingredients with mixer until blended; pour into 13x9-inch pan sprayed with cooking spray. Top with spoonfuls of pie filling.
• Bake 35 min. or until toothpick inserted in center comes out clean; sprinkle with nuts. Cool 10 min.
• Mix sugar and milk until blended; drizzle over cake. Cool completely.

CHEESE-FILLED COFFEE CAKES

Steps:

• In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat sour cream, butter and water to 120°-130°; add to dry ingredients. Beat on medium speed 2 minutes. Add eggs and 1/2 cup flour; beat 2 minutes. Stir in enough remaining flour to form a firm dough. Do not knead. Cover and refrigerate for 2 hours., In a small bowl, beat filling ingredients until smooth; set aside. Turn dough onto a lightly floured surface; divide into four pieces. Roll each into a 12x8-in. rectangle. Spread filling to within 1/2 in. of edges. , Roll up, jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place, seams side down, on two greased baking sheets. With a sharp knife, make deep slashes across the top of each loaf. Cover and let rise in a warm place until doubled, about 1 hour. , Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks. Combine glaze ingredients; drizzle over warm loaves. Cool. Refrigerate leftovers.

ENTENMANN'S CHEESE FILLED CRUMB COFFEE CAKE RECIPE - (4/5)

Steps:

• Combine the milk and butter in a microwave safe bowl and heat until butter is melted. In a large mixing bowl, combine the milk mixture with the sugar and salt and let cool. In a small bowl, combine the water and yeast and let foam. When the milk mixture is cooled a bit, add the eggs and yeast (the point of the cooling is to not kill the yeast, so don't let it get cold). With a dough hook, mix in the flour. (If using a wooden spoon and elbow grease, mix in the flour and then knead on a floured surface until dough is smooth and soft, about 5 to 10 minutes). Cover and let rise until double in bulk; about 1 to 1½ hours. After rising, punch down and divide in half. Roll out on a large jelly roll pan to fit the length of the pan and almost the width. In a bowl, mix the filling ingredients on medium speed. Spread the filling down the middle of each cake and either fold over the outer halves or cut strips and braid it over the filling...it's your call. In a bowl, mix the streusel ingredients with a pastry blender or fork until crumbly. Sprinkle the streusel equally on top of the two coffee cakes. Cover and let rise another 20 minutes and preheat your oven to 375°F. Bake for 25 to 30 minutes or until golden brown. When cooled, dust with powdered sugar.

CREAM CHEESE-FILLED COFFEECAKE WITH FRUIT PRESERVES AND CRUMBLE TOPPING

Steps:

• Adjust oven rack to lower-middle position and heat oven to 375 degrees. Spray a 9-inch square metal baking pan with cooking spray. Fold a 17-inch length of heavy-duty foil to 8 1/2 inches wide and fit in the pan bottom and up 2 sides, so you can use the foil overhang as a handle to pull the baked cake from the pan.
• Topping: Use hands to thoroughly mix ingredients in a medium bowl, pressing together to form large clumps; set aside.
• Cream cheese filling: Beat cream cheese and sugar with an electric mixer until thoroughly mixed. Beat in egg and vanilla until smooth; set aside.
• Cake: Mix flour, baking powder, baking soda and salt in a medium bowl; set aside.
• Beat butter and sugar with an electric mixer set on medium-high until light and fluffy. Beat in egg until smooth. Beat in half the dry ingredients, then the remaining yogurt. Beat until ingredients are fully incorporated.
• Spread batter evenly over prepared pan. Spread cream cheese filling over batter. Dollop fruit filling (or sprinkle chocolate chips) over cream cheese filling. Finally, sprinkle evenly with crumble topping, pressing on it lightly to adhere.
• Bake until batter is fully set and topping is golden brown, about 45 minutes. Transfer pan to a wire rack to cool for 5 minutes. Run a thin-bladed knife around the sides, then use foil handles to pull cake from pan onto the wire rack. Cool to room temperature and serve. Can be covered with foil and stored at room temperature for one day.