Amish Breakfast Beast: Cream-Filled Coffeecake

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!

 

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Ingredients

• 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
• TOPPING
• 1 /2 cup sugar
• 2 teaspoons ground cinnamon
• FILLING
• 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

Instructions

1. In a large bowl, cream butter and sugar until light and fluffy.
2. Add eggs, one at a time, beating well after each addition.
3. Beat in vanilla.
4. Combine the flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating just until combined.
5. Pour into two greased and waxed paper-lined 9-in. round baking pans.
6. Combine topping ingredients; sprinkle over batter. Lightly cut through with a knife to swirl.
7. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean.
8. Cool for 10 minutes; remove from pans to wire racks to cool completely.
9. In a small saucepan, combine cornstarch and milk until smooth.
10. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cover and refrigerate until chilled.
11. In a small bowl, cream the butter, shortening and sugar until light and fluffy.
12. Add vanilla and chilled milk mixture; beat vigorously by hand or on medium speed with a mixteruntil smooth and creamy, about 10 minutes.
13. Place one cake on a serving plate; spread with filling.
14. Top with remaining cake.
15. Store in the refrigerator or cool cellar.
16. Yield: 8-10 serving

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