Easy Raspberry Cake
This Easy Raspberry Cake is simply irresistible. It's simple enough for a Tuesday night dessert and perfect for weekend brunch. The surprise ingredient makes this cake extra tender!
Servings: 8
Ingredients
- 1 ½ cups all purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon table salt
- 3 large eggs
- 1 ½ cups cottage cheese
- 1 teaspoon vanilla extract
- ½ cup salted butter, melted
- 1 cup fresh raspberries, divided
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
- Cake is delicious when made ahead. If you bake it a day ahead of time, simply wrap airtight and store at moderate room temp. Can also be frozen in airtight container for a couple of weeks.
- Make sure not to skip the parchment paper in your cake pan. It makes all the difference when getting your cake out of the pan.
- Be sure not to overmix ingredients. The cottage cheese will still be lumpy which is totally fine. You won't even be able to tell it's in there when it bakes.
- If you really want to splurge, serve Easy Raspberry Cake with a scoop of Easy Vanilla Ice Cream and a generous spoonful of Stabilized Whipped Cream.
Nutrition (per serving)
Calories: 355kcal | Carbohydrates: 46g | Protein: 9g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 99mg | Sodium: 418mg | Potassium: 116mg | Fiber: 2g | Sugar: 27g | Vitamin A: 504IU | Vitamin C: 4mg | Calcium: 112mg | Iron: 2mg