Cottage Cheese Batter Cake

Submitted by Derf2440

"This cake and a hot cuppa tea make a nice lunch. I have used frozen berries from the freezer, they work quite well and didn't have to slice the strawberries.from Reader's digest."

 

• Ready In: 1hr 10mins
• Ingredients: 16
• Serves: 6

ingredients

• Cake:

• 3 eggs
• 2 cups cottage cheese (2%)
• 1⁄2 cup all-purpose flour
• 1⁄3 cup sugar
• 1⁄3 cup cream cheese (light, not whipped type)
• 1⁄4 cup melted butter
• 1 tablespoon grated orange rind
• 2 tablespoons fresh orange juice
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla
• 1⁄2 teaspoon baking powder

• Topping:

• 1 cup sliced strawberry
• 1 cup raspberries
• 1 cup blueberries
• 1⁄4 cup red currant jelly
• 1 tablespoon fresh orange juice

directions

1. Cake------------.
2. Preheat oven to 350 degrees.
3. Place all ingredients for cake in food processor.
4. Pulse together until batter forms.
5. Spoon into buttered 8 inch square cake pan.
6. Bake for 45 to 50 minutes or until cake tester inserted in centre comes out clean.
7. Topping------------.
8. Combine berries.
9. Melt red currant jelly with orange juice.
10. Let cool slightly, stir into berries.
11. Top cake with berry mixture and cut into squares to serve.
12. Variation------------.
13. If you don't have a food processor, you can use a blender to combine the ingredients for this cake.
14. Process the eggs, cottage cheese and cream cheese until smoth, then add the remaining cake ingredients and process until combined.
15. Proceed as directed above.
16. (An electric mixer is not recommended for preparing this recipe as it changes the texture of the cake).

Reviews

[BNS78381]

I wrote this as a reply to somebody’s post, but I’m going to go ahead and submit it as a review. This is definitely not a cake. I decided I would bake this in a Bundt pan because I am vision impaired and a Bundt cake is easier for me to cut. It puffed up really nice in the oven, and the texture and taste are wonderful. Yes, I sneaked a piece. when it cooled, it turned into a U-shape in the Bundt pan. I was extremely disappointed because I am going to serve it to company this evening. Maybe I will put individual pieces in small bowls and top with ice cream or something. The title of this recipe is so misleading because it is not a cake. When you know that, you can make it and know that it is going to taste fantastic. I made it without the topping because I just wanted a lemon cake. That is not what I got.

 

[Chef jshaffer]

First off, this is not a cake. It is a cross between a souffle and a pudding, like bread pudding. Mine had a beautiful color to it, and the inside was the consistency of a souffle. The only change I made was to use coriander instead of cinnamon (personal preference). I did not use the topping because I thought it was excellent as it was, not too sweet and very fragrant, and the topping would have covered the fairly mild taste of the batter cake. I loved the way it worked with the blender. Thank you for sharing, Derf.

 

[DOC Jan]

What am I missing here? This puffed up so nicely in the oven and then when it cooled it fell flat and is doughy.