1 1/4 c Milk 1/4 c Warm water
1/4 c Butter or margarine 1 ts Sugar
1/3 c Sugar 5 1/2 c All-purpose flour —
1 tb Salt Divided
1 pk Active dry yeast — 1/4 oz 3 ea Eggs — well-beaten
-STREUSEL TOPPING-
1/4 c Sugar 2 ts Ground cinnamon
1/4 c Packed brown sugar 1/4 c Butter or margarine
2 tb Flour
CREAM FILLING
1/4 c All-purpose flour 3/4 c Sugar
3/4 c Milk 3/4 ts Vanilla extract
3/4 c Butter or margarine 3 tb Confectioner’s sugar
Heat milk, butter, 1/3 cup sugar and salt; stir until the sugar
dissolves. Set aside. Mix yeast, warm water and 1 teaspoon sugar; let
stand 10 min. In a large mixing bowl, combine 3 cups flour, milk
mixture, yeast and eggs; beat until smooth. Add enough of the
remianing flour to form a soft dough. turn out onto a lightly floured
surface and knead until smooth, about 6-8 min. Place dough in a
greased bowl, turning once to grease top. Cover and let rise until
doubled about 1 1/2 hours. Meanwhile prepare topping. combine sugars,
flour, and cinnamon in a bowl. Cut butter into dry ingredients; set
aside. Punch dough down; divide in half. Pat or roll each half to fit
a greased 9 inch cake pan. With a fork, pierce entire cake top.
Divide topping and sprinkle over each cake. Cover and let in a warm
place until doubled, about 1 hour.Bake at 350 deg. for 20 to 25 min.
Remove from pans and cool on wire racks. For filling, combine flour,
milk and butter in a saucepan; cook, stirring constantly, until
mixture thickens. Cool, In a mixing bowl, cream remaining ingredients
until well-mixed. Add flour mixture and beat until fluffy. Cut each
cake in half the filling. Refrigerate until ready to serve. Yield: 2
cakes
Yields
20 servings