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


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.

Prep Time:
30 mins
Cook Time:
1 hrs
Total Time:
1 hrs 30 mins
16 servings



  • ½ cup white sugar

  • ½ cup flour

  • ¾ cup ground cinnamon

  • 3 tablespoons non-dairy butter or margarine, melted


  • 1 cup brown sugar, packed

  • 2 tablespoons ground cinnamon

  • 3 teaspoons unsweetened cocoa powder

  • ¼ teaspoon salt


  • 1 ½ cups LACTAID® Lowfat Milk

  • 3 teaspoons lemon juice

  • 2 teaspoons cream of tartar

  • ¾ cup LACTAID® Cottage Cheese

  • 1 ½ cups white sugar

  • cup brown sugar

  • ¾ cup non-dairy butter or margarine, softened

  • 4 large eggs

  • 4 cups all-purpose flour, divided

  • 3 teaspoons vanilla extract

  • 2 teaspoons maple extract

  • ½ teaspoon salt

  • 3 teaspoons baking powder


  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® 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.

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.

Nutrition Facts (per serving)

436 Calories
12g Fat
78g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 436
% Daily Value *
Total Fat 12g 15%
Saturated Fat 3g 14%
Cholesterol 49mg 16%
Sodium 357mg 16%
Total Carbohydrate 78g 28%
Dietary Fiber 4g 15%
Total Sugars 44g
Protein 7g
Vitamin C 1mg 4%
Calcium 139mg 11%
Iron 3mg 15%
Potassium 176mg 4%

* 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.

You’ll Also Love