What better way to start the day than with a Cream Filled Coffee Cake! This easy breakfast cake is filled with cinnamon and layered with a homemade cream filling.
Cream Filled Coffee Cake
I’m crazy about cinnamon. And if you are too, this cream filled coffee cake is for you! This recipe was born from a trip to Ohio Amish Country where only the best baked goods abound.
Don’t let the fact that there are multiple steps to this cream filled coffee cake discourage you. It’s easier than you think and will be totally worth the wait when you present it to guests!
Cinnamon Coffee Cake
This cake is a cross between a muffin and cake. It has a thicker biscuit-like texture which makes it just the right pairing to your morning cup of coffee. And that cinnamon….mmmm. You’ll make the cake batter and the streusel batter, then layer them alternately in the cake pans: cake, streusel, cake streusel. Because you want streusel in every bite.
This cake calls for a cream filling made with egg whites, powdered sugar, butter and vanilla. Beat the eggs whites until they are frothy, then in another bowl beat the butter until it is creamy. You’ll then add the beaten butter into the egg whites, then the powdered sugar and vanilla. Because of this filling, you’ll want to cover the cake well and store it in the refrigerator. It would be ok to leave at room temperature for a few hours, but if you’re not serving it right away, refrigerate it.
Powdered Sugar Glaze
This is a basic powdered sugar glaze with sugar, cream and vanilla. Mix it together, adding a little more heavy cream if you need it to be more drizzly. After assembling the cake, drizzle the glaze over the top for a pretty look!
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 ¼ of the cake batter. Sprinkle ¼ 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.
The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.