Ingredients
Wet Ingredients
- 1 cup cottage cheese
- 2 large eggs
- 1/3 cup honey or maple syrup
- 1/4 cup melted butter or oil
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Fruit
- 1 cup fresh raspberries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan to prevent sticking.
- Blend Cottage Cheese: Blend the cottage cheese until smooth to ensure a creamy texture in the cake batter.
- Mix Wet Ingredients: In a bowl, whisk together the smooth cottage cheese, eggs, honey (or maple syrup), melted butter (or oil), and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, mix the all-purpose flour, baking powder, and salt thoroughly.
- Incorporate Dry into Wet: Gradually add the dry ingredients into the wet mixture, stirring gently to avoid overmixing.
- Add Raspberries: Fold in the fresh raspberries carefully to distribute them evenly without breaking them up.
- Pour Batter and Bake: Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 30 to 35 minutes until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool completely before slicing and serving. Optionally, dust with powdered sugar.
Notes
- Toss raspberries in a little flour before folding in to prevent them from sinking to the bottom during baking.
- For added sweetness and presentation, dust the cooled cake with powdered sugar before serving.
- You can substitute melted butter with a neutral oil for a dairy-free option.
- Use fresh raspberries rather than frozen to maintain texture and color.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
