Recipe - Cream Puff Coffeecake

FILLING
2 cup Sour cream
1 One half cup Confectioners' sugar
1 pack (3 oz) vanilla pudding/pie
filling (not instant)
2 teaspoon Vanilla

TOPPING
Three fourths cup Confectioners' sugar
1/3 cup Allpurpose flour
One fourth cup Butter

CAKE
3 cup Allpurpose flour
1 teaspoon Baking powder
1 teaspoon Baking soda
One fourth teaspoon Salt
Three fourths cup Butter; softened
1 One fourth cup Sugar
3 Eggs
2 teaspoon Vanilla
2 cup Sour cream

GLAZE
1 cup Confectioners' sugar
1 tablespoon Butter; melted
1 tablespoon Milk

1. Combine all filling ingredients together in 2quart 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 Three fourths cup powdered sugar and 1/3 cup flour in medium
bowl; cut in One fourth 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 9inch 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 11inch) 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)
Posted to MMRecipes Digest V4 #064 by Linda Place
placel@worldnet.att.net on Mar 4, 1997.