Cream-filled cinnamon coffee cake

Ingredients

• Batter
• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup (8 ounces) sour cream
• Topping
• 1/2 cup sugar
• 1 1/2 cup chopped pecans
• 2 tsp ground cinnamon
• Filling
• 1 T cornstarch
• 3/4 cup 2% milk
• 1/4 cup butter, softened
• 1/4 cup shortening
• 1/2 cup sugar
• 1/2 tsp vanilla

Instructions

1. 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.
2. Pour into two greased and waxed paper-lined 9-inch round pans. Combine topping ingredients; sprinkle over the batter. Lightly cut through with a knife to swirl.
3. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire rack to cool completely.
4. 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 uintil chilled. In a small bowl, cream the butter, shortening and sugar until light and fluffy. Add vanilla and chilled milk mixture; beat on medium speed until smooth and creamy, about 10 minutes.
5. Place one cake on a serving plate; spread with the filling. Top with the remaining cake. store in the refrigerator.