Sweet cream filling between layers of cinnamon infused coffee cake, all topped with a thick, vanilla glaze. This cream filled coffee cake is the breakfast to serve to your guests this season!
Cream Filled Coffee Cake
Our family spent the end of last week in the gorgeous Ohio Amish country. What’s my favorite part of visiting Amish country? The food, of course! I “oooohhhh” and “aaaahhhh” over the amazing baked goods in all of the Amish bakeries. Really. They know their stuff.
It was about this time a year ago when I walked into an Amish bakery and immediately spied this delectable two-layer coffee cake with white cream stuffed inside. After calling Maddie to hurry over and check it out, we decided that cake had to happen in our kitchen. Fast forward to one year later. Yes, it took me that long to make this Cream Filled Coffee Cake. So sad, but time flies as I’m sure you all understand.
Part of the reason it took me so long to make this cake was because I didn’t have a recipe. I knew I could create one, possibly from these muffins or this coffee cake with not much of a problem. And then I happened to be walking through a second-hand store, looking at the cookbooks and spied an old church cookbook from Berlin, Ohio, filled with classic Amish recipes. You’ll never guess what I found?
Yes, the recipe for this gorgeous cream-filled coffee cake! After I found the recipe, I made it immediately. That year was worth the wait. This cake is amazing. The cinnamon streusel layered with a thick, biscuit-like cake, the sweet cream filling oozing from the middle and the vanilla glaze drizzled on top all make this cake a showstopper. We made it and shared it with all of our church friends. Thankfully they help us eat these desserts so we don’t eat them all ourselves.
Baking Layered Coffee Cake
Although there are several different layers and steps to the recipe, don’t get scared off. You’ll mix up the batter and the topping separately and layer it in two 8″ round pans that have been sprayed with cooking spray. The layers will be cake batter, cinnamon topping, cake batter, cinnamon topping. You’ll end up with two layers of these nice, tall coffee cakes after baking. Remove them from the pans immediately after baking. Don’t worry if a little of the cake sticks to the pan. We had a corner stick but we just removed that piece of cake from the pan, put it where it belonged in the cake and no one knew the difference. The perfectionist in me hates it when cakes stick to pans, but the realist in me knows that in the end, no one really notices. Or they don’t care if they do notice, because the cake is just that good.
Cream Filling for Coffee Cake
While the cakes are baking you can make the cream filling. You’ll beat two egg whites until they are bubbly and frothy. Don’t worry about getting the egg whites stiff like meringue. You just want them to be bubbly and well-whisked. It took about 2-3 minutes in the stand mixer to get our eggs frothy. Transfer those eggs to another bowl and then beat the butter until it is almost white in color. Then you’ll add the eggs to the butter, along with the powdered sugar and vanilla. Beat the frosting for an additional 2-3 minutes until it has a nice consistency and is fluffy.
Spread that cream filling in between the two layers of cake. Then take a minute to whip up the glaze. This glaze will be thick. We like to use heavy cream to give it a rich flavor. If you use regular milk, your glaze will be just a bit runnier, but will still taste so delightful. Drizzle that vanilla glaze on top to give the cake a pretty finish.
With Thanksgiving coming, this is definitely a cake to serve to guests on Thanksgiving morning. You’ll get smiles bright and early as they enjoy this sweet cinnamon cake with a cup of coffee. And it will be the perfect thing to keep their bellies satisfied while that turkey bakes!
Sweet cream filling between layers of cinnamon infused coffee cake topped with a thick, vanilla glaze. Serve this cream filled coffee cake to your guests!
- 3 cups all-purpose flour
- 5 teaspoons baking powder
- 1 teaspoon salt
- 1 cup white sugar
- 2 large eggs
- 1/2 cup canola oil
- 1 1/2 cups milk
- 1 cup brown sugar
- 4 tablespoons all-purpose flour
- 4 tablespoons butter softened
- 4 teaspoons cinnamon
- 2 large beaten egg whites
- 2 cups powdered sugar
- 1/2 cup butter softened
- 1 teaspoon vanilla
- 1/2 cup powdered sugar
- 3 tablespoons heavy cream
- 1/2 teaspoon vanilla
Preheat the oven to 350 degrees. Spray two 8" round baking pans with cooking spray. Set aside.
In a medium size bowl, combine all of the ingredients for the cake batter and mix well.
In a separate bowl, combine the topping ingredients and mix until crumbly.
In each baking pan, pour 1/4 of the cake batter. Sprinkle 1/4 of the topping on top of the cake batter for each pan. Then repeat with the remaining cake batter and topping. Each pan should be have four layers: cake batter, topping, cake batter, topping.
Bake the cakes for 30 minutes, until they spring back when you touch the center of them.
Immediately invert the cakes onto a plate and allow them to cool.
While the cakes are cooling, you can make the cream filling. In with a stand mixer or hand-held mixer, beat the two egg whites until they are frothy, about 2-3 minutes. In another bowl beat the butter until it is white in appearance. Add the eggs to the butter, then add the powdered sugar and vanilla. Beat for an additional 2-3 minutes until the cream filling is fluffy. Set aside.
In a small bowl, combine the ingredients for the glaze. The glaze will be thick, but you should still be able to drizzle it on top of the cake. Add more milk if you'd like. Set aside.
To assemble the cake, place one cake on a serving plate. Spread the cream filling on top of the cake. Then place the second cake on top of the cream filling. Drizzle the glaze on top of the cake. You can even top it with nuts if you'd like!
Store this cake in the refrigerator.