SWEDISH FLOP COFFEE CAKE

FOR THE DOUGH:
1 pkg. dry yeast
1/4 cup warm water
2 cups sifted flour
1/2 tsp. salt
1/2 cup butter or margarine
2 egg yolks, beaten
1/4 cup milk, scalded and cooled to lukewarm
1 tsp. vanilla
FOR THE TOPPING:
1/4 cup butter or margarine
1/3 cup brown sugar
1 tsp. ground cinnamon
FOR THE FILLING:
3 Tbsp. flour
1/4 tsp. salt
1/2 cup milk
1/2 cup butter or margarine
1/2 cup powdered sugar
1 tsp. vanilla

TO MAKE THE DOUGH:
Dissolve yeast in 1/4 cup warm water. Meanwhile mix flour and salt together. Cut in 1/2 cup butter. Add the dissolved yeast, egg yolks, milk and vanilla. Mix well; cover and refrigerate for 1 hour.

TO MAKE THE TOPPING:
Mix the ingredients for the topping together until crumbly.

TO PREPARE AND BAKE:
Spread the dough in a well-greased 8-inch square pan; spread topping over cake. Cover and let rise in warm place for 1 hour.

Bake cake in preheated 350 degrees oven for 35 minutes. Remove and cool.

MEANWHILE, MAKE THE FILLING:
Mix together 3 tbsp. flour and salt. Stir in milk; cook, stirring constantly until thickened like paste. Cool.

Beat together 1/2 cup butter, powdered sugar and 1 tsp. vanilla until light and fluffy; then gradually beat into the cooled milk mixture. (The milk must be cooled completely for this to work.) Mixture should be creamy.

Split the cooled cake in half to make 2 layers; fill with filling.