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Cinnamon-Swirl Coffee Ring Recipe

Cinnamon-Swirl Coffee Ring Recipe photo by Taste of Home

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I first sampled this coffee cake at an inn that serves a marvelous breakfast for its guests. It has a pretty cinnamon swirl and a hint of cardamom flavor. I like to make it for my Thursday morning quilt group. -Stell Pierce, Franklin, Virginia

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Cinnamon-Swirl Coffee Ring Recipe

Prep: 10 min. Bake: 55 min. + cooling

Yield: 12-14 Servings

10 55 65

Ingredients

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1 package (8 ounces) cream cheese, softened
3 eggs
1 cup milk
1/2 cup butter, melted
1 teaspoon vanilla extract
FILLING:
1/2 cup 4% cottage cheese
2/3 cup sugar
2 teaspoons ground cinnamon
Confectioners' sugar

Directions

In a large bowl, combine the first six ingredients. In another bowl, beat cream cheese until smooth. Beat in the eggs, milk, butter and vanilla; gradually add to dry ingredients, beating until combined.
For filling, combine cottage cheese, sugar and cinnamon in a small bowl. Beat on medium speed for 2 minutes.
Spoon half of the batter into a greased 10-in. fluted tube pan; top with filling and remaining batter. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Dust with confectioners' sugar if desired. Yield: 12-14 servings.

Nutritional Facts 1 serving (1 piece) equals 396 calories, 14 g fat (9 g saturated fat), 85 mg cholesterol, 368 mg sodium, 61 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Cinnamon-Swirl Coffee Ring in Taste of Home February/March 2003, p31

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Cinnamon-Swirl Coffee Ring

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Reviewed on Oct. 21, 2010 by countryhearts

This is so moist and delicious! My family loves it and it's something I keep going back to. Thank you so much for sharing this wonderful recipe!

Reviewed on Aug. 07, 2009 by kmillo

I got raves on this from my 8 year old and my co-workers. I doubled the filling, used 1/2C of whipping cream in place of 1/2 the milk, and baked it about 30 minutes longer due to our high altitude, and it was a little too moist still, but I didn't want to burn the outside. So I'll probably have to tweek it a little more to get it firmer. But, good stuff!

Reviewed on Nov. 09, 2008 by Stacey3978

Mmmm...this was good! The ground cardamom is what gave it such a great flavor. I'll be sure to make this one again! Thanks for sharing your amazing recipe!