1/2 cup white sugar 1/2 cup flour 3/4 cup ground cinnamon 3 tablespoons non-dairy butter or margarine, melted Swirl: 1 cup brown sugar, packed 2 tablespoons ground cinnamon 3 teaspoons unsweetened cocoa powder 1/4 teaspoon salt Cake: 1 1/2 cups LACTAID® Lowfat Milk 3 teaspoons lemon juice 2 teaspoons cream of tartar 3/4 cup LACTAID® Cottage Cheese 1 1/2 cups white sugar 1/3 cup brown sugar 3/4 cup non-dairy butter or margarine, softened 4 large eggs,Eggs Large Brown,$3.99 - expires in 6 days,4 cups all-purpose flour, divided 3 teaspoons vanilla extract 2 teaspoons maple extract 1/2 teaspoon salt 3 teaspoons baking powder
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(R) 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.