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.
Ingredients
Swirl
- 1 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 3 teaspoons unsweetened cocoa powder
- ¼ teaspoon salt
Topping
- ½ cup white sugar
- ½ cup flour
- ¾ cup ground cinnamon
- 3 tablespoons non-dairy butter or margarine, melted
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
- 1/3 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
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt pan.
Step 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.
Step 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.
Step 4
Measure 1 1/2 cups Lactaid® milk in a 2-cup measuring cup. Stir in lemon juice and cream of tartar.
Step 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.
Step 6
Pour milk mixture into the mixer; mix well. Add remaining 2 cups flour and baking powder; blend well.
Step 7
Pour 1/3 of batter in prepared Bundt pan. Top with 1/2 of the swirl mixture.
Step 8
Pour another 1/3 of the batter over the filling. Top with remaining swirl mixture. Evenly pour in remaining batter.
Step 9
Gently swirl the batter with a knife being careful not to overdo the swirl. Top the batter with the cinnamon topping.
Step 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)
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 436 | |
% Daily Value * | |
Total Fat12g | 15% |
Saturated Fat3g | 14% |
Cholesterol49mg | 16% |
Sodium357mg | 16% |
Total Carbohydrate78g | 28% |
Dietary Fiber4g | 15% |
Total Sugars44g | |
Protein7g | |
Vitamin C1mg | 4% |
Calcium139mg | 11% |
Iron3mg | 15% |
Potassium176mg | 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.
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source by allrecipe
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