Custard Coffee Cake

Last night I made a custard-filled coffee cake, which is exciting as a concept and taste but not as a recipe. This is how I did it.

First, make a custard recipe (buying custard powder is a good method). Probably an instant custard would not be a good idea. Then make the coffee cake recipe. I just used the one out of the Betty Crocker cookbook. For me, this takes long enough for the custard to mostly firm up in the refrigerator.

Pour in about half of the batter into the pan. Then drop the custard onto it in large spoonfuls. Then pour the rest of the batter on top and add the topping. Then when it bakes you have pockets of custard throughout, rather than a layer throughout. This makes for a better cake in my opinion (though I haven't tried a full layer).

Like chocolate chips, the custard just stayed put throughout the baking and didn't melt/run into the cake. I did use a bit more powder than the recipe said for the custard, to make it thicker. However, it didn't seem extra thick.