Cherry Cottage Cake

Pat Duran


This cake souffle like and made in your iron skillet. It is not overly sweet, but it sure grabs your attention! Great for breakfast or that luncheon with the ladies.
Mom made this for the Parish Priests... they loved it as much as we did.

★★★★★ 1 vote
15 Min
1 Hr 15 Min


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2/3 c
4 large
egg yolks
1/2 c
melted butter
1 c
cottage cheese, small curd
1 c
dairy sour cream
1/4 c
1 Tbsp
1 3/4 c
all purpose flour
1 pinch
salt or 1/8 teaspoon
1 1/4 tsp
baking powder
1 tsp
baking soda
4 large
egg whites
2 Tbsp
light golden brown sugar
1 Tbsp
lemon juice
2 c
red sour pitted cherries
powdered sugar or cinnamon /sugar

How to Make Cherry Cottage Cake


  • 1Heat oven to 350^. Spray iron skillet with non-stick spray;set aside.(mine is 12 inch)
    Beat together the egg yolks and sugar until smooth. Add the melted butter, cottage cheese, sour cream, milk,and vanilla, beating until well combined.
  • 2Combine flour,salt,baking powder, and baking soda; set aside.
    In another small bowl beat the egg whites until until soft peaks form, slowly add the golden light brown sugar and lemon juice beating until stiff but not dry peaks form.
  • 3Beat flour mixture into cottage cheese mixture , until well blended and smooth. Remove from mixer and fold in egg whites;scooping from bottom to top to mix in evenly. Pour mixture into the iron skillet top with the pitted cherries. Bake until golden, about an hour or until tested done. Let cool completely and sprinkle with powdered sugar. Cut in wedges or squares and serve as is or with whipped topping.
  • 4finished. Keep refrigerated and covered.

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About Cherry Cottage Cake

Main Ingredient: Dairy
Regional Style: German

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