Jans Cinnamon And Maple Swirl Better Cream Coffee Cake Recipes

JAN'S CINNAMON AND MAPLE SWIRL "BETTER"-CREAM COFFEE CAKE

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.

CINNAMON-MAPLE COFFEE CAKES

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, eggs, sugar, salt and 9 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., For filling, combine the sugars, flour and cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Add corn syrup and maple flavoring. Stir in nuts., Punch dough down; turn onto a lightly floured surface. Divide into six portions. Roll one portion into a 14x8-in. rectangle. Spread 1/2 cup filling to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal., Cut roll in half lengthwise. Place halves, cut side up, side by side; braid. Shape into a ring in a greased 9-in. round baking pan; pinch ends to seal. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 1 hour., Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over warm coffee cakes. Cut into wedges.