(Cottage) Cheese Cake
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Ingredients
8–10 servings
- ½ cup/ 1 stick/ 112g unsalted butter
- 1 ½ cups/ 225g all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3 large eggs
- 2 cups/ 1 pound/ 453g cottage cheese or ricotta
- ¾ cup/ 175g sugar
- ⅓ cup honey or light brown sugar
- 1 ½–2 pounds/ 680–900g apricots, plums or peaches, pitted and sliced about ½” thick, divided
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Preparation
Step 1
Preheat oven to 400°F/204°C. Line a 9” cake pan (springform or regular cake pan) with parchment paper.
Step 2
Melt butter or brown it. Both options work fine.
Step 3
Whisk flour, baking powder, and salt together in a large bowl.
Step 4
Whisk eggs, cottage cheese, sugar, and honey together until smooth. If using cottage cheese, it may look a little separated with little cheese curds floating around.
Step 5
Begin to whisk the wet ingredients into the dry ingredients and just before it looks totally combined, add in the melted or browned butter and whisk until it is totally combined.
Step 6
Fold in most of the fruit (approximately ¾ of it).
Step 7
Pour the batter into your prepared cake pan and scatter the remaining fruit on top. Sprinkle sugar over everything.
Step 8
Bake until the cake is deeply browned on top, shiny, and no longer jiggly in the center, 40–45 minutes.
Step 9
Let cool completely before slicing.
Step 10
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Chef's notes
This cake needs nothing, but barely sweetened and lightly whipped cream with a drizzle of honey is nice.
This cake can be made 4 days ahead, wrapped tightly, and stored at room temperature.
