Easy Raspberry Cake
User Reviews
5
Easy Raspberry Cake
Description
The Easy Raspberry Cake recipe blends all-purpose flour, sugar, baking powder, and salt as dry ingredients with a wet mix of eggs, lumpy cottage cheese, and vanilla extract. Melted salted butter folds in last, along with most of the fresh raspberries, ensuring the cake batter incorporates juicy, bright berries. The batter goes into a parchment-lined 9-inch cake pan, topped with reserved raspberries lightly pressed into the surface before baking.
Baking at 350°F for nearly an hour slowly cooks the cake through while maintaining a moist texture and gentle crumb. The raspberries provide spots of juiciness and a mild tart balance. The cottage cheese adds moisture without altering the structure noticeably and contributes to a soft, tender crumb. Cooling the cake before removing it helps it hold its shape.
This cake serves well on its own or accompanies vanilla ice cream or whipped cream for extra richness. It keeps well wrapped at room temperature if made ahead and can be frozen for longer storage. Avoid overmixing to preserve cake texture and keep the cottage cheese visible but not overwhelming.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ¼ tsp table salt
- 3 large egg
- 1 ½ cups cottage cheese
- 1 tsp vanilla extract
- ½ cup butter melted, salted
- 1 cup raspberries divided, fresh
Instructions
- Preheat oven to 350F with rack on lower middle position. Line a 9-inch cake pan with parchment paper. Lightly grease the paper and set aside.
- In a bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
- In a separate bowl, whisk together the eggs, cottage cheese, and vanilla - this is easier to do in a stand mixer, if you have one. The cottage cheese will remain lumpy, which is fine.
- Use a rubber spatula to fold dry flour mixture into the wet egg mixture. Fold in the melted butter. Gently fold in most of the raspberries, reserving 1/4 cup.
- Use rubber spatula to carefully spread batter into the greased/lined cake pan evenly. Place the remaining 1/4 cup raspberries over the top and lightly press them in just a bit.
- Bake 55-60 minutes or just until toothpick inserted in center comes out with a few tender crumbs attached - not completely clean. Let cake cool at room temp 30-60 minutes before removing from pan.
Notes
- Do not skip lining the pan with parchment paper to ensure easy removal.
- If making ahead, wrap the cooled cake airtight and store at room temperature for a day or freeze sealed for two weeks.
- Avoid overmixing; the cottage cheese should remain slightly lumpy for best texture.
- Serve with vanilla ice cream or stabilized whipped cream for added richness.
- Your feedback and ratings are appreciated to improve the recipe further.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Calories | 355kcal | 18% |
| Carbohydrates | 46g | 15% |
| Protein | 9g | 18% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 99mg | 33% |
| Sodium | 418mg | 17% |
| Potassium | 116mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 504IU | 10% |
| Vitamin C | 4mg | 4% |
| Calcium | 112mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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