Cream-Filled Cinnamon Coffee Cake

For those of you who have the cookbook that the West End church put together, Tastes For All Seasons, this recipe is in there. Sometimes its just nice to have a picture to go with a recipe :)

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 1/2 cups all purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup sour cream

Topping

• 1/2 cup sugar
• 1/2 cup chopped pecans
• 2 tsp ground cinnamon

Filling

• 1 Tbsp cornstarch
• 3/4 cup milk
• 1/4 cup butter, softened
• 1/4 cup shortening
• 1/2 cup sugar
• 1/2 tsp vanilla extract

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs one 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 two greased and waxed paper lined 9-inch round baking pans. Combine the topping ingredients; sprinkle over batter. Lightly cut through with a knife to swirl. Bake at 350 for 20-25 minutes, or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool.

Filling: In a small saucepan, mix the cornstarch and milk until smooth. Bring to a boil; cook and stir for 1-2 minutes until thickened. Cover and refrigerate until chilled. Cream the butter, shortening and sugar until light and fluffy. Add the vanilla and chilled milk mixture; beat on medium speed until smooth and creamy, about 10 minutes* Place one cooled cake on a serving plate, spread with filling. Top with remaining cake. Store in refrigerator.

* I don't know about you but I do not have the patience to beat something for 10 minutes!! I beat it until I thought it looked right and it tastes great!