Homestead Lodging
Homestead Lodging Recipes
~Cream-filled Cinnamon Coffee Cake~
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

1/2 c. sugar
1/2 c. chopped pecans
2 tsp. ground cinnamon

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
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