This adaptable weeknight cake from 'Bake Smart' takes to other fruits very well. Use whatever fruit you’re in the mood for, matching the prepped weight with that of the berries.
She suggests using any fruit you're in the mood for by matching the prepped weight of the berries for your swap. Though she bills it as a weeknight cake, no one will protest if you serve it for breakfast.• Cottage cheese does the same work as buttermilk and yogurt, adding tang, moisture, and richness to cakes. Always use high-quality full-fat cottage cheese—the kind you’d be happy to eat with a spoon.
• Don’t wash delicate berries until just before you use them. The added moisture can encourage rot. Swish them around in a bowl of water and then transfer them to a paper towel–lined rimmed baking sheet. Gently shake the pan from side to side to roll the berries around on the paper and get rid of excess moisture.by Samantha Seneviratne. Copyright 2023 by Samantha Seneviratne. Used with permission by Harvest, and imprint of HarperCollins Publishers. All rights reserved.
In a large bowl, with an electric mixer on medium speed, beat together the brown sugar, butter, and cottage cheese until almost smooth. 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.
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