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A close-up of a slice of crumb cake with a raspberry filling and a drizzle of raspberry sauce on top. Dustings of powdered sugar are visible on the surface.
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5 from 3 votes

Raspberry Cottage Cheese Breakfast Cake Recipe

This raspberry protein breakfast cake is a morning dessert you can feel good about! It's made with wholesome ingredients like cottage cheese, eggs, and protein powder and then topped with a delicious streusel crumble.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Breakfast
Cuisine: American
Keyword: raspberry cottage cheese breakfast cake
Servings: 8
Author: Lee Funke

Ingredients

Streusel Topping

Dry Ingredients

Wet Ingredients

  • ½ teaspoon almond extract
  • ¼ cup packed light brown sugar
  • ¼ cup avocado oil or applesauce we tested both
  • 1/2 cup blended cottage cheese
  • 2 large eggs
  • ½ cup unsweetened almond milk or any type of milk

Instructions

  • 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.
    A bowl filled with a dry, crumbly mixture, likely a blend of oats, flour, and butter, commonly used for a crumble topping in baking.
  • Next, add the flour, baking powder, and salt into a bowl and toss together. Set aside.
  • In a separate bowl, mix the wet ingredients, including brown sugar.
    A bowl with yellow batter, slightly frothy, sits on a white surface.
  • Slowly add the dry ingredients to the wet and mix until combined. Fold in the frozen raspberries.
    Square baking pan with strawberry batter topped with crumble next to a bowl of crumble on a white surface. A dark striped cloth is nearby.
  • 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.
    Square baking dish with a golden-brown baked oat crumble on parchment paper, resting on a light surface.
  • Let the cake cool for 10 minutes, then remove it from the baking dish and serve.
    Close-up of crumbly dessert bars with a raspberry filling, topped with a drizzle of red sauce, arranged on parchment paper.

Video

Notes

  • Optional raspberry drizzle: 2 tbsp. raspberry jam, 3 tbsp. powder sugar, 4 tbsp. water. 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. Drizzle over top of cooled breakfast cake before slicing and serving.
  • Fresh or frozen raspberries can be used. If it is not raspberry season, frozen berries provide the most consistent sweetness. If you are using fresh raspberries out of season just make sure they are sweet and not tart.
  • If your cake batter feels very thick, you are going to want to add a tablespoon more of almond milk at a time to thin out the batter. You want the batter to be a smooth, and stirrable consistency but not runny. If the batter is too thick, you will end up with a dense cake.

Nutrition

Calories: 276kcal | Carbohydrates: 41g | Protein: 9g | Fat: 9g | Fiber: 3g | Sugar: 16g