While visiting Troyer's Country Store in Milroy, Indiana last weekend I, of course, had to visit their bakery. And what caught my eye first was this giant cream-filled coffee cake. In the name of research, Rachel and I snapped it up and took it home for analysis (which, of course, involved tasting:). This is actually a fairly common cake in some Amish settlements.
It makes for a wonderful breakfast or dessert. It's essentially two coffeecakes with a thick layer of decadent white cream between the cakes. Call it a giant whoopie pie coffeecake! I tried to capture its sheer size in a photo and every shot I took didn't do it justice,but the cake itself is the size of a dinner plate in width. In height, it was probably the height of 3 -4 thick big-city Sunday papers stacked on top of one another.
This was a HUGE coffeecake and I am not sure this photo does justice to the size of this breakfast beast. Below is the recipe commonly used for this cake. Enjoy!
- ½ cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 /2 teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream
- 1 /2 cup sugar
- 2 teaspoons ground cinnamon
- 1 tablespoons cornstarch
- 3 /4 cup whole milk
- 1 /4 cup butter, softened
- 1 /4 cup shortening
- 1 /2 cup sugar
- 1 /2 teaspoon vanilla
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Beat in vanilla.
- Combine the flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating 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 inserted near the center 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 minutes or until thickened. Cover and refrigerate until chilled.
- In a small bowl, cream the butter, shortening and sugar until light and fluffy.
- Add vanilla and chilled milk mixture; beat vigorously by hand or on medium speed with a mixteruntil smooth and creamy, about 10 minutes.
- Place one cake on a serving plate; spread with filling.
- Top with remaining cake.
- Store in the refrigerator or cool cellar.
- Yield: 8-10 serving
Kevin.. Is there any way you can have it where we can print the recipes? I have to use Goggle Chrome (my computer is old) and it doesn't have a toolbar at top. If I try to use it to print, then it prints everything on your website that is open.
Mari - Thanks for the comment...I had the "print recipe" capability there for a long time but some glitches in my website behind-the-scenes last weekend caused that to be removed, look for it to return this coming week!