Berry Cottage Cheese Skillet Cake From Samantha Seneviratne
Description
Berry Cottage Cheese Skillet Cake from Samantha Seneviratne is a tender, tangy bake combining full‑fat cottage cheese, brown sugar‑butter batter, and juicy mixed berries. Finished with toasted almonds and sparkling sugar—delicious warm or room‑temperature, perfect for any time.
Ingredients
- 8 tablespoons (1 stick; 113 grams) butter, at room temperature, plus more for the skillet
- 1 1/2 cups (204 grams) all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 3/4 cup (150 grams) packed light or dark brown sugar
- 1/2 cup (132 grams) full-fat cottage cheese, at room temperature
- 2 large (100 grams) eggs
- 1 large (80 grams) egg yolk
- 1/4 cup (61 grams) whole milk, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups (200 grams) mixed fresh berries
- 1/2 cup (50 grams) sliced almonds, lightly toasted (sliced almonds with their skins, if you can find them, make for a pretty topping.)
- demerara or sanding sugar for sprinkling
Directions
- Preheat the oven to 350°F. Butter a 10-inch ovenproof skillet.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
- In a large bowl, with an electric mixer on medium speed, beat together the brown sugar, butter, and cottage cheese until almost smooth. (Some cottage cheese curds may still be visible. That’s OK!) Add the eggs one at a time and then the egg yolk, beating well after each addition. Beat in the milk and vanilla. Add the flour mixture and beat just until combined. Do not overmix. Fold in about half of the berries.
- Transfer the batter to the prepared pan and smooth the top. Top with the remaining berries. Top with the almonds and a generous sprinkle of demerara or sanding sugar.
- Bake until a toothpick inserted into the center of the cake comes out with a few moist crumbs attached, 25 to 28 minutes. Serve warm, scooping the cake out of the pan, or at room temperature, cut into slices.
- Store leftovers, covered, at room temperature for up to 3 days.
