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Cinnamon-Swirl Coffee Ring

Total Time

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


12-14 servings

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


  • 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 large eggs
  • 1 cup whole milk
  • 1/2 cup butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup 4% cottage cheese
  • 2/3 cup sugar
  • 2 teaspoons ground cinnamon
  • Confectioners' sugar


  1. 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.
  2. For filling, combine cottage cheese, sugar and cinnamon in a small bowl. Beat on medium speed for 2 minutes.
  3. 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 in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Dust with confectioners' sugar if desired.

Nutrition Facts

1 piece: 396 calories, 14g fat (9g saturated fat), 85mg cholesterol, 368mg sodium, 61g carbohydrate (39g sugars, 1g fiber), 7g protein.

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Average Rating:
  • cparmenter
    Dec 9, 2015

    The cottage cheese and cream cheese makes it's so moist and the spices make it very flavorful! Definite keeper!! I might suggest blending the cottage cheese to minimize the size of the curds in the swirl layer.

  • Cheryl Clawson
    Mar 3, 2013

    No comment left

  • countryhearts
    Oct 21, 2010

    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!

  • kmillo
    Aug 7, 2009

    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!

  • Stacey3978
    Nov 9, 2008

    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!

  • 7833louis
    Oct 21, 2007

    No comment left