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.
Provided by Lactaid
Categories Trusted Brands: Recipes and Tips LACTAID®
Time 1h30m
Yield 16
Number Of Ingredients 21
Steps:
- 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.
Nutrition Facts : Calories 435.7 calories, Carbohydrate 77.5 g, Cholesterol 49.3 mg, Fat 11.6 g, Fiber 4.3 g, Protein 7.4 g, SaturatedFat 2.7 g, Sodium 356.5 mg, Sugar 44.4 g
CRANBERRY SWIRL COFFEE CAKE
This old family recipe is delicious for breakfast on Thanksgiving day, or to eat while watching the parade! Plain yogurt can be substituted for sour cream.
Provided by Laura Owen
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 1h15m
Yield 14
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract. Combine the flour, baking powder, baking soda, and salt; stir into the creamed mixture alternately with the sour cream.
- Pour 1/3 of the batter into the prepared tube pan. Swirl 1/2 of the cranberry sauce into the batter. Repeat, ending with the batter on top.
- Bake 55 minutes in the preheated oven, until golden brown.
Nutrition Facts : Calories 247.7 calories, Carbohydrate 34.7 g, Cholesterol 51.2 mg, Fat 10.9 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 6.6 g, Sodium 277 mg, Sugar 18.3 g
JAM CRUMB CAKE
Provided by Melissa Roberts
Categories Cake Milk/Cream Egg Breakfast Brunch Dessert Bake Quick & Easy Raspberry Jam or Jelly Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 16
Steps:
- Make cake:
- Preheat oven to 400°F with rack in middle. Generously butter a 9-inch square or round cake pan.
- Whisk together flour, sugar, baking powder, and salt.
- Whisk together butter, milk, and egg in a large bowl, then whisk in flour mixture until just combined. Pour batter into cake pan. Dollop jam all over surface, then swirl into batter with spoon.
- Make crumb topping:
- Whisk together butter, sugars, cinnamon, and salt until smooth. Stir in flour, then blend with your fingertips until incorporated. Sprinkle crumbs in large clumps over top of cake.
- Bake cake until a wooden pick inserted in center comes out clean and sides begin to pull away from pan, about 25 minutes. Cool in pan on a rack 5 minutes.
JAM SWIRL COFFEE CAKE
This is a good coffee cake to share. I sometimes bake this in disposable foil pans to give as gifts and I also like to bring this to share at work.
Provided by Hey Jude
Categories Breads
Time 50m
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, cream together butter and sugar; add 3/4 cup of the flour and blend until mixture resembles crumbs; remove 2/3 cup for topping; reserve.
- To the remaining crumb mixture add baking powder, salt, soda, cinnamon, nutmeg and eggs; beat until smooth Add remaining 1 1/4 cup flour alternately with buttermilk, beating after each addition just until blended.
- Spread batter in a greased 9-inch-square baking pan.
- Drop teaspoonfuls of the berry preserves over the top of the batter; cut through the batter with a knife to marble the preserves through the cake.
- Work reserved mixture between fingers until it resembles coarse crumbs.
- Sprinkle over the top of the batter.
- Bake in a 375° oven for 35 minutes, or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 336.8, Fat 15.2, SaturatedFat 9.2, Cholesterol 83.9, Sodium 415.7, Carbohydrate 45.5, Fiber 1, Sugar 21.6, Protein 5.1
JAM SWIRLED COFFEE CAKE
Make and share this Jam Swirled Coffee Cake recipe from Food.com.
Provided by Lvs2Cook
Categories Breads
Time 55m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Combine the flour, sugar, baking powder, and salt in a medium bowl and mix well. Cut in butter with a pastry blender or fork until crumbly. Add egg and milk and stir until just moistened.
- Spread in a well greased 9x9 baking dish. Spread both preserves over top using a knife to swirl the preserves through the batter. Don't swirl too much ~ you want to be able to see some swirls. Sprinkle evenly with the topping.
- Bake at 400º for 25-35 minutes. Use a toothpick to check for doneness.
- Topping: In a small bowl, mix all ingredients with a fork until crumbled.
Nutrition Facts : Calories 406.5, Fat 13.7, SaturatedFat 6.3, Cholesterol 46.1, Sodium 318.9, Carbohydrate 67.9, Fiber 1.3, Sugar 38, Protein 5.1
RASPBERRY STREUSEL COFFEE CAKE
One of my mother's friends used to bring this over at the holidays, and it never lasted long. With tangy raspberry filling, tender cake and crunchy topping, it has become a favorite at our house. -Amy Mitchell, Sabetha, Kansas
Provided by Taste of Home
Time 1h5m
Yield 16 servings.
Number Of Ingredients 23
Steps:
- In a large saucepan, cook raspberries and water over medium heat 5 minutes. Add lemon juice. Combine sugar and cornstarch; stir into fruit mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Cool., Preheat oven to 350°. In a large bowl, combine flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in eggs, sour cream and vanilla (batter will be stiff). , Spread half into a greased 13x9-in. baking dish. Spread raspberry filling over batter; spoon remaining batter over filling. Combine topping ingredients; sprinkle over top. , Bake 40-45 minutes or until golden brown. Combine glaze ingredients; drizzle over warm cake.
Nutrition Facts : Calories 462 calories, Fat 20g fat (11g saturated fat), Cholesterol 75mg cholesterol, Sodium 265mg sodium, Carbohydrate 65g carbohydrate (39g sugars, Fiber 2g fiber), Protein 5g protein.
COFFEE SWIRL CAKE
Kick back and enjoy a cup of joe alongside a slice of moist, coffee-swirled coffee cake.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan with shortening; lightly flour. In small bowl, mix coffee and hot water; cool 10 minutes.
- In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat butter, sugar and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Beat in flour mixture, milk and sour cream on low speed until blended.
- Remove 1 cup of the batter; stir into cooled coffee. Pour remaining batter into pan. Drop coffee batter by about 12 tablespoonfuls onto batter in pan. Cut through batters with knife for marbled design.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan on wire rack; remove from pan to wire rack. Cool at least 1 hour 30 minutes. Serve warm or cool.
Nutrition Facts : Calories 270, Carbohydrate 36 g, Cholesterol 80 mg, Fat 2, Fiber 0 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 24 g, TransFat 1/2 g
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