Recipes Everyday Cooking Jan's Cinnamon and Maple Swirl "Better"-Cream Coffee Cake 4.3 (3) 3 Reviews 2 Photos 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. Recipe by Lactaid Updated on June 19, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 2 2 Prep Time: 30 mins Cook Time: 1 hrs Total Time: 1 hrs 30 mins Servings: 16 Yield: 16 servings Jump to Nutrition Facts Ingredients Topping: ½ cup white sugar ½ cup flour ¾ cup ground cinnamon 3 tablespoons non-dairy butter or margarine, melted Swirl: 1 cup brown sugar, packed 2 tablespoons ground cinnamon 3 teaspoons unsweetened cocoa powder ¼ teaspoon salt Cake: 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 ⅓ 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 Directions Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt pan. 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. 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. Measure 1 1/2 cups Lactaid® milk in a 2-cup measuring cup. Stir in lemon juice and cream of tartar. 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. Pour milk mixture into the mixer; mix well. Add remaining 2 cups flour and baking powder; blend well. Pour 1/3 of batter in prepared Bundt pan. Top with 1/2 of the swirl mixture. Pour another 1/3 of the batter over the filling. Top with remaining swirl mixture. Evenly pour in remaining batter. Gently swirl the batter with a knife being careful not to overdo the swirl. Top the batter with the cinnamon topping. 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. I Made It Print Nutrition Facts (per serving) 436 Calories 12g Fat 78g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved