Jan’s Cinnamon and Maple Swirl “Better”-Cream Coffee Cake

  4.3 – 3 reviews  

This is a sizable coffee cake with a delicate crumb topping and a cinnamon filling inside. Making ‘Better’ Cream from Lactaid® Cottage Cheese instead of sour cream results in a cake that is moist and soft.

Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
Servings: 16
Yield: 16 servings

Ingredients

  1. ½ cup white sugar
  2. ½ cup flour
  3. ¾ cup ground cinnamon
  4. 3 tablespoons non-dairy butter or margarine, melted
  5. 1 cup brown sugar, packed
  6. 2 tablespoons ground cinnamon
  7. 3 teaspoons unsweetened cocoa powder
  8. ¼ teaspoon salt
  9. 1 ½ cups LACTAID® Lowfat Milk
  10. 3 teaspoons lemon juice
  11. 2 teaspoons cream of tartar
  12. ¾ cup LACTAID® Cottage Cheese
  13. 1 ½ cups white sugar
  14. ⅓ cup brown sugar
  15. ¾ cup non-dairy butter or margarine, softened
  16. 4 large eggs
  17. 4 cups all-purpose flour, divided
  18. 3 teaspoons vanilla extract
  19. 2 teaspoons maple extract
  20. ½ teaspoon salt
  21. 3 teaspoons baking powder

Instructions

  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.
  11. 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

Calories 436 kcal
Carbohydrate 78 g
Cholesterol 49 mg
Dietary Fiber 4 g
Protein 7 g
Saturated Fat 3 g
Sodium 357 mg
Sugars 44 g
Fat 12 g
Unsaturated Fat 0 g

Reviews

Jonathan Carter
10.31.18 … https://www.allrecipes.com/recipe/253153/jans-cinnamon-and-maple-swirl-better-cream-coffee-cake/’ … Liked this,but,yes, changed – only because I like cinnamon & I like maple but not together.I also am not up to buying more expensive anything (the higherpriced cottage cheese & margarine since I am okay with lactose) & am a huge fan of less dishes. ;D Therefore,she continued,I didn’t want to smooth the small amount of cottage cheese in the blender so searched for an alternative in sour cream(its already smooth,dont ya know?!) … ..& My Sweet Sue isn’t up to lactose so I look out for her 🙂 I’m getting to the review.Its next! 😀 ‘Halved in an 8×11,coulda gone smaller;350,30mins.Combined 3/4cmilk,1/2T lemon juice & 1t ea maple & vanilla extracts.Creamed 1/2c butter w 3/4c white sugar.Beat in 1/4csour cream & 2eggs. Combined 2c flour,1/2T bp,1t cream of tartar,1/4t salt alt w milk mixture.Half c butter is too much,will try 1/4c; & decrease to 1/2cwhite sugar.’Cross between cake & shortbread cookie – good, but one or the other, please. 🙂 350, 30. Topped with 1c leftover crumb topping from BATAButtermilk Blueberry Coffeecake.As is, butteryrich & a bit short.Try 1/4-1/3c butter& 1/2c white (nobrown)sugar.Good amounts of vanilla&maple.Prob doesn’t need crumb topping.Plainlooking w & w-o. SQ: 1T flaxseed & 3T water per egg to sub.Try2:more maple,less butter & sugar.
Alec Fry
It was yummy
Mrs. Angela Baker
thanks my family liked it

 

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