Raspberry Cottage Cheese Breakfast Cake Recipe

• servings: 8 servings
• active time: 20 minutes
• total time: 1 hour

Ingredients

Streusel

½ cup rolled oats

2 tablespoons all-purpose flour

2 tablespoons vanilla protein powder

¼ cup packed light brown sugar

4 tablespoons cold unsalted butter

1 teaspoon almond extract

Dry Ingredients

1 ½ cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 ½ cups frozen berries

Wet Ingredients

½ teaspoon almond extract

¼ cup packed light brown sugar

¼ cup applesauce

1/2 cup blended cottage cheese

2 large eggs

½ cup unsweetened almond milk

Drizzle

2 tbsp. Corresponding Berry jam

3 tbsp. powder sugar

4 tbsp. water

Directions

Preheat the oven to 350℉ and line an 8x8-inch baking dish with parchment paper. Set aside.

Prepare the streusel topping. Add the rolled oats, flour, protein powder, brown sugar, butter, and almond extract to a mixing bowl. Use a fork and cut the ingredients together until a crumbly texture forms. This may take a few minutes. Set aside for later.

Next, add the flour, baking powder, salt, and brown sugar into a bowl and toss together. Set aside.

In a separate bowl, mix the wet ingredients.

Slowly add the dry ingredients to the wet and mix until combined. Fold in the frozen raspberries.

Transfer the batter to the lined baking dish and top with the streusel topping. Bake the cake for 20 minutes, cover it with a tin foil tent, and bake for another 20 minutes. Remove the cake from the oven if a toothpick inserted into the middle comes out clean.

Meanwhile add jam, powdered sugar and 1 tbsp. of water to a bowl and stir. Continue adding water by the 1 tbsp. until desired consistency is reached.

Let the cake cool for 10 minutes, then remove it from the baking dish and drizzle over top of cooled breakfast cake before slicing and serving.