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

Jan's Cinnamon and Maple Swirl "Better"-Cream Coffee Cake
  • PREP TIME
    30 mins
  • COOK TIME
    1 hrs
  • TOTAL TIME
    1 hrs 30 mins
  • SERVING
    16 People
  • VIEWS
    10

Indulge in a symphony of flavors with this exquisite coffee cake. A tender, moist crumb infused with the warmth of cinnamon and the sweetness of maple, crowned with a delicate, irresistible topping. The secret? Lactaid® Cottage Cheese transforms into a 'Better' Cream, replacing sour cream for an unparalleled texture and taste.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    78 g
  • Cholesterol
    49 mg
  • Fiber
    4 g
  • Protein
    7 g
  • Saturated Fat
    3 g
  • Sodium
    357 mg
  • Sugar
    44 g
  • Fat
    12 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

**Step 1: Prepare & Preheat (10 minutes)**: Preheat oven to 350°F (175°C). Generously grease and flour a 10-cup Bundt pan to ensure easy release.

02

Step

**Step 2: Make the Streusel Topping (5 minutes)**: In a stand mixer, combine granulated sugar, flour, cinnamon, and melted non-dairy butter. Mix until a crumbly mixture forms. Transfer to a bowl and set aside.

03

Step

**Step 3: Prepare the Cinnamon-Maple Swirl (5 minutes)**: In a separate bowl, combine brown sugar, cinnamon, cocoa powder, and salt. Mix well and set aside.

04

Step

**Step 4: Create the 'Better' Cream (5 minutes)**: In a 2-cup measuring cup, combine Lactaid® milk, lemon juice, and cream of tartar. Let it sit for a few minutes to allow the mixture to thicken slightly.

05

Step

**Step 5: Cream the Base (10 minutes)**: In a stand mixer, combine Lactaid® Cottage Cheese, granulated sugar, and brown sugar. Whip until smooth and creamy. Add softened non-dairy butter and whip until well combined. Add eggs one at a time, beating well after each addition. Mix in vanilla and maple extracts and salt. Gradually mix in 2 cups of flour until just combined.

06

Step

**Step 6: Combine Wet and Dry (5 minutes)**: Pour the milk mixture into the mixer and blend well. Add the remaining 2 cups of flour and baking powder. Mix until the batter is smooth and well combined.

07

Step

**Step 7: Layer the Cake (10 minutes)**: Pour 1/3 of the batter into the prepared Bundt pan. Sprinkle half of the cinnamon-maple swirl mixture evenly over the batter.

08

Step

**Step 8: More Layers (5 minutes)**: Pour another 1/3 of the batter over the swirl filling. Top with the remaining swirl mixture.

09

Step

**Step 9: Finish the Cake (2 minutes)**: Evenly pour the remaining batter over the swirl. Gently swirl the batter with a knife to create a marbled effect. Sprinkle the cinnamon streusel topping evenly over the batter.

10

Step

**Step 10: Bake & Cool (60-90 minutes)**: Bake in the preheated oven until a toothpick inserted into the center comes out clean. Begin checking for doneness at 60 minutes. Let the cake cool in the pan for at least 20 minutes before inverting it onto a serving plate.

For a richer flavor, use dark brown sugar in the swirl filling.
If you don't have maple extract, you can substitute with additional vanilla extract.
Be careful not to over-mix the batter after adding the flour, as this can result in a tough cake.
The 'Better' Cream can be made ahead of time and stored in the refrigerator until ready to use.
Adjust baking time depending on your oven.

Gilberto Hahn

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.3/ 5 ( 3 Ratings)
Total Reviews: (5)
  • Kian Gusikowski

    Easy to follow recipe and the results are amazing. Highly recommend!

  • Enola Macgyver

    A little too sweet for my taste. I will reduce the sugars next time.

  • Zander Turcotte

    This cake is absolutely divine! The 'Better' Cream makes it so moist and tender.

  • Helmer Bosco

    The cinnamon-maple swirl is the perfect combination of flavors. My family devoured it in one sitting!

  • Rodger Bradtke

    I was skeptical about using cottage cheese, but it worked wonders! This is my new go-to coffee cake recipe.

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