Delicious Cottage Cheese and Peach Cake

There’s something magical about the combination of creamy cottage cheese and sweet, juicy peaches nestled between layers of cocoa-kissed dough. This Eastern European-inspired cake brings together rich dairy traditions with the bright flavors of preserved fruit, creating a dessert that’s both homey and sophisticated. Perfect for special occasions or weekend family gatherings, this cake delivers a beautiful balance of textures and tastes that will have everyone asking for seconds.

Ingredients

For the Dough:

  • 200g (7 oz) butter, softened at room temperature
  • 100g (½ cup) granulated sugar
  • 2 large eggs, at room temperature
  • 380g (3 cups) all-purpose flour
  • Pinch of salt
  • 2 tablespoons cocoa powder
  • 10g (2 teaspoons) baking powder

For the Cheese Filling:

  • 1kg (2.2 lbs) cottage cheese, drained
  • 200g (1 cup) granulated sugar
  • 4 large eggs, at room temperature
  • 3 tablespoons cornstarch
  • 150g (5.3 oz) butter, melted and cooled
  • 350ml (1½ cups) canned peaches, drained and chopped

Step-by-Step Instructions

Preparing the Dough

  1. In a large mixing bowl, cream together 200g softened butter and 100g sugar until light and fluffy, about 3-4 minutes using an electric mixer.
  2. Add eggs one at a time, beating well after each addition until fully incorporated.
  3. In a separate bowl, whisk together flour, salt, cocoa powder, and baking powder.
  4. Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms.
  5. Divide the dough into two portions: ⅔ for the base and ⅓ for the topping.
  6. Press the larger portion into the bottom of a 9×13 inch (23×33 cm) baking pan lined with parchment paper.

Creating the Filling

  1. If using wet cottage cheese, drain it through a fine-mesh strainer for 30 minutes.
  2. In a large bowl, combine cottage cheese and sugar, mixing until well blended.
  3. Beat in eggs one at a time until smooth.
  4. Add cornstarch and melted butter, mixing until fully incorporated.
  5. Gently fold in the chopped peaches.

Assembly and Baking

  1. Preheat your oven to 180°C (350°F).
  2. Pour the cheese filling over the base layer, spreading it evenly.
  3. Crumble the remaining dough over the top of the filling.
  4. Bake for 60-65 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  5. Cool completely in the pan for at least 2 hours before slicing.

Nutritional Information (per serving, based on 12 servings)

  • Calories: 485
  • Protein: 18g
  • Carbohydrates: 42g
  • Fat: 28g
  • Fiber: 1g
  • Sugar: 24g

Timing

  • Prep Time: 45 minutes
  • Baking Time: 60-65 minutes
  • Cooling Time: 2 hours
  • Total Time: 3 hours 50 minutes

Pro Tips and Tricks

  • Use full-fat cottage cheese for the richest flavor and best texture
  • Bring all refrigerated ingredients to room temperature before starting
  • For a smoother filling, process the cottage cheese in a food processor before mixing
  • Line your baking pan with parchment paper, leaving overhang for easy removal
  • Test doneness by gently shaking the pan – the center should be set with minimal jiggle
  • Cool completely before cutting for clean, beautiful slices

Variations and Substitutions

  • Replace peaches with other canned fruits like apricots or pears
  • Add 1 teaspoon of vanilla extract to the filling for extra flavor
  • Substitute ricotta cheese for cottage cheese (strain well first)
  • Add lemon zest to the filling for brightness
  • Incorporate ground nuts into the crumb topping for extra texture
  • Use gluten-free flour blend for a gluten-free version (add 1 tsp xanthan gum)

Common FAQs

Q: Can I use fresh peaches instead of canned?
A: Yes, but cook them briefly in a sugar syrup first to soften them and remove excess moisture. Use about 2 cups of fresh peaches, peeled and chopped.

Q: Why did my filling crack?
A: Cracks usually occur from overbaking or cooling too quickly. Try reducing baking time slightly and cooling in the turned-off oven with the door ajar.

Q: Can I make this cake ahead of time?
A: Yes, it actually tastes better the next day! The flavors meld and the texture becomes more uniform.

Q: How do I know when it’s done baking?
A: The top should be golden brown, and a toothpick inserted in the center should come out clean. The center should be set but might have a slight jiggle.

Storage and Make-Ahead Tips

  • Store covered in the refrigerator for up to 5 days
  • Can be frozen for up to 3 months: wrap individual slices in plastic wrap and aluminum foil
  • Thaw overnight in the refrigerator
  • Bring to room temperature for 30 minutes before serving
  • Make the dough up to 24 hours ahead and refrigerate
  • Assemble the entire cake up to 12 hours before baking, keep refrigerated

Perfect as a dessert or served with afternoon tea, this Cottage Cheese and Peach Cake combines the best of both worlds – a tender, cocoa-scented crust and a creamy, fruit-studded filling. The contrast between the chocolate-tinged dough and the bright, peachy filling makes every bite a delightful experience.