Flo's Cakes - Cream-Filled Cinnamon Pecan Coffee Cake

Flo is back with another of her wonderful coffee cakes. She said that this recipe is in her top five favorites!

Cream-Filled Cinnamon Pecan Coffee Cake

Shared by Florence Fox 

½ cup butter

1 cup sugar

2 eggs

1 tsp vanilla extract

1 ½ cups flour

½ tsp baking soda

½ tsp salt

1 cup (8 oz) sour cream

Topping:

½ cup sugar

½ cup chopped pecans

2 tsp ground cinnamon

Filling:

1 TBSP cornstarch

¾ cup milk

¼ cup butter, softened

¼ cup shortening

½ cup sugar

½ tsp vanilla

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. 

 

Pour into two 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 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely. 

 

In a small saucepan, combine cornstarch and milk until smooth. Bring to a boil; cook and stir for 1-2 minute 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 minutes.

Place one cake on a serving plate; spread with filling. Top with remaining cake. Store in the refrigerator.