Description
Raspberry Cottage Cheese Breakfast Cake—moist, protein-packed, and bursting with berries. A sweet, wholesome start to your morning!
Ingredients
Scale
Streusel Topping:
- ½ cup rolled oats
- 2 tbsp all-purpose flour
- 2 tbsp vanilla protein powder
- ¼ cup packed light brown sugar
- 4 tbsp cold unsalted butter
- 1 tsp almond extract
Dry Ingredients:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1½ cups frozen raspberries
Wet Ingredients:
- ½ tsp almond extract
- ¼ cup packed light brown sugar
- ¼ cup avocado oil or applesauce
- ½ cup blended cottage cheese
- 2 large eggs
- ½ cup unsweetened almond milk
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
- Make the streusel topping: In a bowl, mix oats, flour, protein powder, and brown sugar. Cut in butter and almond extract until crumbly. Set aside.
- Prepare dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
- Mix wet ingredients: In another bowl, combine almond extract, brown sugar, avocado oil (or applesauce), blended cottage cheese, eggs, and almond milk. Mix well.
- Gradually add dry ingredients to wet mixture, stirring until just combined. Fold in frozen raspberries.
- Pour batter into the prepared dish and spread evenly. Sprinkle streusel on top.
- Bake for 20 minutes, then cover with foil to prevent over-browning. Bake another 20 minutes, or until a toothpick comes out clean.
- Let the cake cool before slicing and serving.
Notes
- Substitute applesauce for oil for a lower-fat option.
- Fresh raspberries can be used instead of frozen.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minute
- Category: Breakfast
- Method: Baking
- Cuisine: American
