Let me start by saying, I am a HUGE fan of cottage cheese. I know some people do not enjoy it/think it's gross. But not me, I could eat a whole container in one sitting. And using cottage cheese in something sweet is not new to me. My Yia Yia (grandmother in Greek) used to make a cheesecake where one of the main ingredients is cottage cheese.
Also note, the recipe calls for using a 7.5 x 11 loaf pan. I wasn't sure what that was. I think of a loaf pan as something like this. So if you forget the part about it being a loaf pan, you get this—which I have. And if you put 7.5 x 11 loaf pan into Google you get bubkus.
Anyway, let's get into this recipe.
Cottage Cheese Crumb Cake
Note: I forgot to pull out the coconut oil spray for greasing the pan…there for I forgot to do that.
Also, buried in the instructions for this recipe, it mentions flavoring with Black Walnut extract—which I do not have nor do I have the inclination to make some at this time. This actually caused me to ask for some advise over on my Instagram page about which of my extracts to use. I used vanilla.
I left the egg and the stick of butter out to reach room temperature. This took about an hour.
You start by making the crumb part of the crumb cake—mix the brown sugar, softened butter, and flour.
Hold back 3/4 of a cup of the crumb for the top of the cake.
Meanwhile, add egg, cottage cheese, milk, soda, and vanilla to the remaining crumb mix.
It looks a bit lumpy due to the cottage cheese, but I can say: it tastes pretty good.
I mean, if I'd tasted it.
Which you shouldn't do because of the raw egg.
So, naturally…I did. 🙂
Spread into a greased 7-1/2 x 11 greased pan.
Look at it, isn't it beautiful!
Know what I like best about it?
It doesn't have to go in my fridge.
I have had desserts taking up my much-needed refrigerator space for the last two weeks.
This one can sit on my countertop.
Serve with a cuppa coffee or tea. A lovely end to a chilly winters day.