Raspberry Cottage Cheese Breakfast Cake is a delightful way to start your day! Imagine waking up to a warm slice of fluffy cake studded with sweet raspberries and topped with a crumbly streusel. It’s a cozy breakfast treat that’s not only delicious but packed with protein thanks to the cottage cheese. Perfect for busy mornings, this cake can also be enjoyed as a snack or dessert!
Gather Your Raspberry Cottage Cheese Breakfast Cake Ingredients
To whip up this tasty breakfast cake, you’ll need the following ingredients:
- ½ cup rolled oats (50 g)
- 2 tablespoons all-purpose flour (15 g)
- 2 tablespoons vanilla protein powder (15 g)
- ¼ cup packed light brown sugar (50 g)
- 4 tablespoons cold unsalted butter (56 g)
- 1 teaspoon almond extract (5 ml)
- 1.5 cups all-purpose flour (190 g)
- 1 teaspoon baking powder (5 g)
- ½ teaspoon salt (3 g)
- 1.5 cups frozen raspberries (180 g)
- ½ teaspoon almond extract (5 ml)
- ¼ cup packed light brown sugar (50 g)
- ¼ cup avocado oil or applesauce (60 ml)
- ½ cup blended cottage cheese (120 g)
- 2 large eggs
- ½ cup unsweetened almond milk or any type of milk (120 ml)
Step-by-Step Raspberry Cottage Cheese Breakfast Cake Recipe
Follow these simple steps to create your perfect breakfast cake:
-
Preheat your oven to 350℉ (180℃) and line an 8×8-inch (20×20 cm) baking dish with parchment paper. Set it aside.
-
Prepare the streusel topping. In a mixing bowl, combine the rolled oats, flour, protein powder, brown sugar, butter, and almond extract. Use a fork to mix these together until a crumbly texture forms. This may take a few minutes. Set aside for later.
-
In a separate bowl, mix the all-purpose flour, baking powder, and salt together. Set this aside as well.
-
In another bowl, whisk together the wet ingredients: brown sugar, avocado oil (or applesauce), blended cottage cheese, eggs, and almond milk until well combined.
-
Slowly add the dry ingredients to the wet and mix until just combined. Be careful not to overmix! Gently fold in the frozen raspberries.
-
Transfer the batter to your lined baking dish and spread it out evenly. Sprinkle the prepared streusel topping over the batter.
-
Bake the cake for 20 minutes. After that, cover it with a tin foil tent and bake for an additional 20 minutes.
-
To check if the cake is done, insert a toothpick into the center. If it comes out clean, it’s ready!
-
Let the cake cool for about 10 minutes. Carefully remove it from the baking dish and slice it up to serve!
How to Serve Raspberry Cottage Cheese Breakfast Cake
This Raspberry Cottage Cheese Breakfast Cake is best enjoyed warm, fresh out of the oven. Serve it on a pretty plate with a light dusting of powdered sugar for a touch of elegance. It pairs wonderfully with a dollop of Greek yogurt or a scoop of vanilla ice cream if you’re feeling indulgent!
For an extra pop of flavor, consider drizzling some honey or maple syrup over the top. Enjoy it alongside a hot cup of coffee or a refreshing glass of almond milk for a perfect breakfast experience.
Recipe Tips & Variations
-
Fruit Swap: Feel free to swap out the raspberries for other fruits like blueberries, strawberries, or even chopped apples. Just keep in mind that you may need to adjust the sugar level based on the sweetness of the fruit you choose.
-
Dairy-Free Option: If you want to make this recipe completely dairy-free, you can use dairy-free cottage cheese and substitute almond milk for regular milk.
-
Add-ins: For a little crunch, try adding in some chopped nuts or seeds into the batter. Walnuts or sunflower seeds will add a lovely texture and flavor!
Raspberry Cottage Cheese Breakfast Cake FAQs
Q: Can I use fresh raspberries instead of frozen?
A: Yes, you can use fresh raspberries! However, keep in mind that they may release more juice during baking, which can slightly change the texture.
Q: How should I store leftovers?
A: Store any leftover cake in an airtight container in the refrigerator for up to three days. You can also freeze slices for a quick breakfast down the road!
Q: Can I make this cake ahead of time?
A: Absolutely! You can prepare the batter and refrigerate it overnight. Just add 5–10 minutes to the baking time if the batter is cold.
Whether you’re a busy parent or just looking for a simple yet delicious breakfast option, give this Raspberry Cottage Cheese Breakfast Cake a try. It’s sure to become a favorite in your morning routine! Enjoy and happy baking!
Raspberry Cottage Cheese Breakfast Cake
A delightful breakfast cake loaded with sweet raspberries and packed with protein from cottage cheese. Perfect for busy mornings or as a snack!
For the streusel topping
- ½ cup rolled oats ((50 g))
- 2 tablespoons all-purpose flour ((15 g))
- 2 tablespoons vanilla protein powder ((15 g))
- ¼ cup packed light brown sugar ((50 g))
- 4 tablespoons cold unsalted butter ((56 g))
- 1 teaspoon almond extract ((5 ml))
For the cake
- 1.5 cups all-purpose flour ((190 g))
- 1 teaspoon baking powder ((5 g))
- ½ teaspoon salt ((3 g))
- 1.5 cups frozen raspberries ((180 g))
- ½ teaspoon almond extract ((5 ml))
- ¼ cup packed light brown sugar ((50 g))
- ¼ cup avocado oil or applesauce ((60 ml))
- ½ cup blended cottage cheese ((120 g))
- 2 large eggs
- ½ cup unsweetened almond milk or any type of milk ((120 ml))
Preparation
- Preheat your oven to 350℉ (180℃) and line an 8×8-inch (20×20 cm) baking dish with parchment paper. Set it aside.
- Prepare the streusel topping by combining the rolled oats, flour, protein powder, brown sugar, butter, and almond extract in a mixing bowl. Use a fork to mix until a crumbly texture forms.
- In a separate bowl, mix the all-purpose flour, baking powder, and salt together.
- In another bowl, whisk together the wet ingredients: brown sugar, avocado oil (or applesauce), blended cottage cheese, eggs, and almond milk until well combined.
Baking
- Slowly add the dry ingredients to the wet and mix until just combined. Gently fold in the frozen raspberries.
- Transfer the batter to your lined baking dish and spread it out evenly. Sprinkle the prepared streusel topping over the batter.
- Bake the cake for 20 minutes. After that, cover it with a tin foil tent and bake for an additional 20 minutes.
- Check if the cake is done by inserting a toothpick into the center. If it comes out clean, it’s ready!
Serving
- Let the cake cool for about 10 minutes. Carefully remove it from the baking dish and slice it up to serve.
Serve warm with powdered sugar on top, Greek yogurt, or vanilla ice cream. Drizzle with honey or maple syrup for extra flavor. Store leftovers in an airtight container for up to three days, or freeze slices.
