CREAM-FILLED CINNAMON COFFEECAKE

1/2 cup (1 stick) butter, room temperature
1 1/2 cups sugar, divided use
2 eggs
1 teaspoon vanilla extract
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
2 teaspoons ground cinnamon
1/2 cup chopped pecans
Cream Filling (recipe follows)

Preheat oven to 350 degrees F. Grease two 9-inch round baking pans and line bottoms with wax paper.

In large mixing bowl, cream butter and 1 cup of the sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

In separate bowl, combine flour, baking soda and salt; add to creamed mixture alternately with sour cream. Beat just until combined. Pour into prepared pans.

In small bowl, prepare topping: Combine remaining 1/2 cup sugar with cinnamon and pecans. Sprinkle evenly over batter in each pan. Lightly cut through with a knife to swirl.

Bake in preheated oven 20 to 25 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes; remove from pans to wire racks to cool completely. While cakes bake, prepare filling.

TO ASSEMBLE:
Place one cake on serving plate; spread with filling. Top with remaining cake. Store in refrigerator.

CREAM FILLING

1 tablespoon cornstarch
3/4 cup milk
1/4 cup (1/2 stick) butter, room temperature
1/4 cup solid vegetable shortening
1/2 cup sugar
1/2 teaspoon vanilla extract

In small saucepan, combine cornstarch and milk until smooth. Bring to a boil; cook and stir 1 to 2 minutes or until thickened. Cover and refrigerate until chilled.

In 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 minutes.

Arlene Wengerd

Makes 8 to 10 servings
Source: Country Woman magazine, March/April 2007