Jan's Cinnamon and Maple Swirl "Better"-Cream Coffee Cake

Jan's Cinnamon and Maple Swirl "Better"-Cream Coffee Cake

Lactaid

"This is a large coffee cake filled with cinnamon and a delicate crumb topping. Lactaid® Cottage Cheese transforms into 'Better' Cream that substitutes for sour cream, creating a moist and tender cake."
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Ingredients

1 h 30 m servings 436 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 436 kcal
  • 22%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 77.5g
  • 25%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 356 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt pan.
  2. Mix white sugar, flour, 3/4 cup cinnamon, and 3 tablespoons non-dairy butter together in a stand mixer until well blended. Transfer to a bowl.
  3. Mix 1 cup brown sugar, 2 tablespoons cinnamon, cocoa powder, and 1/4 teaspoon salt together in a stand mixer until well blended. Transfer to a separate bowl.
  4. Measure 1 1/2 cups Lactaid(R) milk in a 2-cup measuring cup. Stir in lemon juice and cream of tartar.
  5. Mix cottage cheese, 1 1/2 cups white sugar, and 1/3 cup brown sugar together in a stand mixer. Whip until mixture is smooth and creamy. Add non-dairy butter or margarine and whip until smooth. Add eggs one at a time, beating well before adding the next one. Mix in vanilla and maple extracts and salt. Mix in 2 cups flour.
  6. Pour milk mixture into the mixer; mix well. Add remaining 2 cups flour and baking powder; blend well.
  7. Pour 1/3 of batter in prepared Bundt pan. Top with 1/2 of the swirl mixture.
  8. Pour another 1/3 of the batter over the filling. Top with remaining swirl mixture. Evenly pour in remaining batter.
  9. Gently swirl the batter with a knife being careful not to overdo the swirl. Top the batter with the cinnamon topping.
  10. Bake in preheated oven until a toothpick inserted in the center comes out clean, 60 to 90 minutes. Cool and remove from pan.

Footnotes

  • Cook's Note:
  • You can add blueberries or other fruits to change the base recipe into a nice brunch coffee cake. Add nuts or mini chocolate chips or coconut--be creative.

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Reviews

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It was yummy

thanks my family liked it