Recipe: Cream Puff Coffeecake

CREAM PUFF COFFEECAKE

FOR THE FILLING:
2 cups sour cream
1 1/2 cups confectioners' sugar
1 (3 oz) pkg cook-and-serve vanilla pudding mix (not instant)
2 tsp vanilla
FOR THE TOPPING:
3/4 cup confectioners' sugar
1/3 cup all-purpose flour
1/4 cup butter
FOR THE CAKE:
3 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3/4 cup butter, softened
1 1/4 cups sugar
3 eggs
2 tsp vanilla
2 cups sour cream
FOR THE GLAZE:
1 cup confectioners' sugar
1 tbsp butter, melted
1 tbsp milk

TO PREPARE THE FILLING:
Combine all filling ingredients together in 2-quart saucepan. Cook over medium heat, stirring occasionally until mixture comes to a boil. Continue cooking, stirring constantly, 1 minute. Remove from heat. Cover with plastic wrap; set aside.

TO PREPARE THE TOPPING:
Combine 3/4 cup powdered sugar and 1/3 cup flour in medium bowl; cut in 1/4 cup butter until crumbly. Set aside.

TO PREPARE THE CAKE:
Preheat oven to 350 degrees F. Grease a 12x9-inch baking pan.*

Stir together flour, baking powder, baking soda and salt for cake. Set aside.

Combine butter and sugar together in larger mixer bowl of an electric mixer. Beat at medium speed, scraping bowl often, until creamy, about 1 minute. Add eggs and vanilla; continue beating until light and fluffy, 1 to 2 minutes. Reduce speed to low. Beat, gradually adding flour alternately with sour cream to butter mixture, until well blended, 1 to 2 minutes. Spread batter into prepared baking pan.

Spoon filling mixture over cake by tablespoons; sprinkle with topping.

Bake until toothpick inserted in center comes out clean and cake is golden brown, 40 to 50 minutes. Cool completely.

MEANWHILE, PREPARE THE GLAZE:
Stir together all glaze ingredients in small bowl until smooth; drizzle over cooled cake.

*2 (10- or 11-inch) springform pans can be used in place of the 13- by 9 inch baking pan.

NOTE: The cake will become very high during cooking, but will drop slightly during cooling.

Servings: 24
Source: Grand Prize Winner in the Land O'Lakes Sour Cream Quick Bread contest and winner at the 1996 Illinois State Fair, by Jone Schumacher of Chapin, Illinois (printed in the Chicago Tribune, February 26, 1997)