Cottage Cheese Coffee Cake

Cottage Cheese Coffee Cake

If you love coffee cake but are also trying to add a little more protein into your day, this Cottage Cheese Coffee Cake is about to become your new favorite treat! I tested this recipe over multiple rounds to get the texture just right, adjusting the cottage cheese ratio and streusel until it tasted every bit as good as a traditional coffee cake. And it was absolutely worth the effort! Made with blended cottage cheese, warm cinnamon, and a buttery oat streusel topping, this cottage cheese coffee cake has everything you love about the classic cake with a protein-forward twist that makes it super filling. I'm obsessed!

Course Breakfast, Dessert, Snack

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 50

Total Time 1

Servings Servings

Calories 260kcal

Author Christine McMichael

Equipment

Ingredients

Streusel

1/3 cup all-purpose flour spooned and leveled
1/3 cup rolled oats
1/3 cup almond flour
1/4 teaspoon fine sea salt
1/4 cup packed dark or light brown sugar
1/2 teaspoon cinnamon
5 Tablespoons unsalted butter

Cake

3/4 cup 4% cottage cheese
1 Tablespoon vanilla extract
2 large eggs
2 Tablespoons milk of choice
1 1/2 cups all-purpose flour spooned and leveled
2 teaspoon baking powder
3/4 teaspoon cinnamon
1/4 teaspoon fine sea salt
1/2 cup packed dark or light brown sugar
1/4 cup avocado oil

Instructions

Preheat the oven to 350°F and grease an 8”x8” square baking pan with cooking spray and optionally line with parchment paper, leaving an overhang, for easy removal.
Mix all the streusel ingredients in a large mixing bowl until a clumpy mixture forms. Set aside.
To make the cake: In a large mixing bowl, whisk the flour, baking powder, cinnamon, salt and brown sugar.
In a high speed blender, combine the cottage cheese and vanilla. Blend 30-60 seconds or until smooth.
Pour the blended mixture over the dry ingredients and add the eggs, oil and milk. Whisk until a smooth, thick batter forms. Don’t overmix.
Pour the batter into the pan and spread into an even layer. Sprinkle with the streusel topping.
Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
Let cool on a wire rack for 1 hour before slicing.

Video

Notes

The streusel didn’t burn at all in my oven, but if it starts to look dark at the 40-minute mark, you can drape a piece of foil over the pan and continue baking.

Nutrition