This starts out like cream puffs, the finished product has a delightful texture and flavor.

Custard Filled Coffee Cake
1/2 cup milk
1/2 to 3/4 cup flour
1 cup whole eggs (about 4 large)
1 cup melted butter
1 cake yeast or dry yeast dissolved in a little water
3/4 cup sugar
Additional flour to make a dough

Topping: 1/2 cup sugar, 1 cup chopped nuts, 1/2 cup melted butter, and 1/4 cup heavy cream

Custard Cream:
3 egg yolks
1/2 cup sugar
2 tablespoons cornstarch
2 cups milk
1 teaspoon vanilla

Bring the milk to a boil and stir in 1/2 cup flour (as in cream puffs, but add the butter later.) Beat in the eggs gradually, with electric mixer. Then add the butter, yeast dissolved in a little water, and the sugar. Beat well and let the spongy mixture rise. When the mixture has doubled, punch or stir it down, and add enough more flour to make a stiff dough. Knead lightly and let it rise again until doubled. Punch down, and shape into 2 round loaves.

Place in 2 buttered round 9 inch cake pans. Brush each cake with butter and spread with the Topping. Let the cakes rise again and then bake 30 minutes or until done in a 350 degrees oven. Cool completely. Cut each cake into 2 layers and spread the bottom layer with custard cream. Put the top layers back on, cut into wedges for serving.

Topping: 1/2 cup sugar, 1 cup chopped nuts, 1/2 cup melted butter, and 1/4 cup heavy cream

Custard Cream: Combine 3 egg yolks, 1/2 cup sugar, and 2 tablespoons cornstarch. Add 2 cups milk very gradually, stirring constantly. Pour into the top of a double boiler and cook, stirring, over hot water until thickened. Remove from heat and stir in the vanilla. Cool completely before using.