Cream Puff Coffeecake Recipe


Choose Another Recipe


Recipe Categories:
Cake; Coffee; Dessert


You are viewing:
Cream Puff Coffeecake Recipe


 



Our Dessert Recipes offer something for everyone, chose from:

 

  • Blueberry CheeseCake
  • Toffee Torte
  • Chocolate Mousse
  • Brownies
  • Chocolate Fudge Cookies
  • Amaretto Cake
  • Bakewell Pudding
  • Banana Cream Cake


"I prefer to regard a dessert as I would imagine the perfect woman: subtle, a little bittersweet, not blowsy and extrovert. Delicately made up, not highly rouged. Holding back, not exposing everything and, of course, with a flavor that lasts."
Graham Kerr (the Galloping Gourmet)


"The dessert crowns the dinner. To create a fine dessert, one has to combine the skills of a confectioner, a decorator, a painter, an architect, an ice-cream manufacturer, a sculptor, and a florist. The splendour of such creations appeals above all to the eye - the real gourmand admires them without touching them! The magnificence of the dessert should not allow one to forget the cheese. Cheese complements a good dinner and supplements a bad one."
Eugene Briffault



 

Other Dessert Sites worth viewing:

 

More Dessert Recipes
Gourmet Desserts
Dessert Restaurant


These Dessert Recipes are part of our collection of over 60,000 recipes.





 




Cream Puff Coffeecake

 

Ingredients


FILLING

2 cup sour cream
1 1/2 cup confectioners' sugar
1 package (3 oz) vanilla pudding/pie filling, (not instant)
2 tsp vanilla

TOPPING

3/4 cup confectioners' sugar
1/3 cup all-purpose flour
1/4 cup butter

CAKE

3 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3/4 cup butter, softened
1 1/4 cup sugar
3 eggs
2 tsp vanilla
2 cup sour cream

GLAZE

1 cup confectioners' sugar
1 tbsp butter, melted
1 tbsp milk



 

Preparation

1. Combine all filling ingredients together in 2-quart saucepan. Cook
over medium heat, stirring occasionally until mixture comes to a
boil. Continue cooking, stirring constantly, 1 minute. Remove from
heat. Cover with plastic wrap; set aside.

2. For topping, combine 3/4 cup powdered sugar and 1/3 cup flour in
medium bowl; cut in 1/4 cup butter until crumbly. Set aside.

3. Heat oven to 350'F. Stir together flour, baking powder, baking
soda and salt for cake. Set aside. Combine butter and sugar together
in larger mixer bowl of an electric mixer. Beat at medium speed,
scraping bowl often, until creamy, about 1 minute. Add eggs and
vanilla; continue beating until light and fluffy, 1 to
2 minutes.

4. Reduce speed to low. Beat, gradually adding flour alternately with
sour cream to butter mixture, until well blended, 1 to 2 minutes.
Spread batter into greased 12- by 9-inch baking pan.

5. Spoon filling mixture over cake by tablespoons; sprinkle with
topping. Bake until toothpick inserted in center comes out clean and
cake is golden brown, 40 to 50 minutes. Cool completely. Meanwhile,
stir together all glaze ingredients in small bowl until smooth;
drizzle over cooled cake.

NOTE: The cake will become very high during cooking, but will drop
slightly during cooling. Also, 2 (10- or 11-inch) springform pans can
be used in place of the 13- by 9 inch baking pan.

Source: Grand Prize Winner in the Land O'Lakes Sour Cream Quick Bread
contest and winner at the 1996 Illinois State Fair, by Jone
Schumacher of Chapin, Illinois (printed in the Chicago Tribune,
February 26, 1997)

 

 

Servings: 24