A Weekend in Savannah

Apr 29 2013

by The South Will Rise

A Weekend in Savannah

We spent this past weekend in Savannah, GA. Having never been there, I really didn’t know what to expect, and I was wonderfully surprised. Of course I had heard Savannah was beautiful, but being from Charleston I am of course biased. It really is a beautiful city. We had perfect weather for walking around, and the squares were enchanting. The first night, we wandered around until we found a great sidewalk restaurant where we could enjoy the weather and looking around. It was called The Public and it was a great spot. We then moseyed back to our hotel, The Bohemian and had a drink on their spectacular roof deck over looking the river. The next day we explored the river front and then drove out to Tybee Island. Tybee is a great old beach community, and we thoroughly enjoyed a late afternoon cocktail at the Tybee Island Social Club. They bingo on Tuesday nights and I was very disappointed that it was not Tuesday. That night we went to Local 11 Ten for dinner. We started on their roof deck which was fantastic and then had an amazing dinner. It was really amazing. Sunday morning before driving home, we stopped at Goose Feathers Cafe for a quick breakfast. I was still stuffed from the night before, but they had slices of coffee cake in the display that looked very interesting. The woman told me they were made of pastry dough, a sweet cream filling and topped with cinnamon. Of course, I got one, and it was so delicious. I have now spent the better part of the day looking for some sort of recipe that even resembles what I had, and I can’t really find one. There are tons of recipes for sour cream coffee cakes, but not many for sweet cream coffee cakes. I did find one that comes from Taste of Home that I am going to try. We will see if it comes close!

Cream Filled Coffee Cake


1 1/4 cups milk
1/4 cup butter
1/3 cup sugar, plus
1 teaspoon sugar, divided
1 tablespoon salt
1 (1/4 ounce) package active dry yeast
1/4 cup warm water (110 to 115)
5 1/2-6 cups all-purpose flour, divided
3 eggs, well-beaten
1/4 cup sugar
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
1/4 cup butter

1/4 cup all-purpose flour
3/4 cup milk
3/4 cup butter or 3/4 cup margarine
3/4 cup sugar
3/4 teaspoon vanilla extract
3 tablespoons confectioners’ 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 minutes. In a large mixing bowl, combine 3 cups flour, milk mixture, yeast and eggs; beat until smooth. Add enough of the remaining flour to form a soft dough. Turn out onto a lightly floured surface and knead until smooth, about 6-8 minutes. Place dough in a greased bowl, turning one to grease top. Cover and let rise until doubled, about 1 to 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-in. cake pan. With a fork, pierce entire cake top. Divide topping and sprinkle over each cake. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 350° for 20-25 minutes. Remove from pans and cool on wire racks. For filling, combine flour and milk 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 horizontally; spread each with half the filling. Refrigerate until ready to serve.


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