Strawberry Cottage Cake
Ive said it before and I will continue to say it. Snacking cakes are just the best. This version, which I call a cottage cake, has a hearty serving of cottage cheese and eggs in each slice which amps up the protein per serving. Sounds perfect for breakfast with a bit of sausage or eggs. As a snack with a glass of milk on a sunny porch, it is pretty close to heaven. Strawberries probably aren’t growing in your neck of the woods quite yet, but I always indulge in the Florida and California strawberries that flood the markets in early spring before our local berries are ready. Worth it.
Ingredients:
1/2 cup butter (I stick), melted then cooled slightly
3 eggs
3/4 cups sugar
1 1/2 cups cottage cheese
1 tablespoon vanilla
1/2 teaspoon salt
1 3/4 cups flour
1 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 cup strawberries, chopped small (1/8th size)
Directions:
Preheat your oven to 350 degrees F. Butter an 8x8 baking dish. In a large bowl whisk the butter and sugar together. Add the eggs and whisk until shiny and a bit frothy. Add the vanilla, salt, and cottage cheese and mix until combined. Sift the flour, baking soda, and baking powder together and add to the bowl. Gently stir to combine. Put your chopped strawberries in a small bowl and sprinkle a bit of flour on top. Stir to coat them lightly. Fold the floured strawberries into the batter. This will keep them from sinking to the bottom a bit. Pop in your hot oven for about 25 minutes. Stick a toothpick in the center and if it comes out clean it’s done! If not, bake for about 5 more minutes and test again. You don’t want to over-bake this cake because it will get a bit dry. Allow to cool slightly and enjoy the jammy bites of strawberry in your vanilla cake!
