1. Preheat the oven to 350°F. Lightly grease an 8" round cake pan that's at least 2" deep. If your 8" round pan is shallower than 2", use an 8" square pan, or 9" round pan.

  2. Beat together the eggs and sugar until smooth.

  3. Add the butter, cottage cheese or ricotta, sour cream, and flavor/extract, beating until well combined.

  4. Add the flour, salt, and baking powder, stirring or beating gently to combine.

  5. Pour the batter into the pan, and scatter the berries evenly over the top.

  6. Bake the cake for about 50 minutes, until a tester inserted into the center comes out moist, but without any obvious smears of raw batter. The edges of the cake should be lightly browned and it should appear set throughout, although it'll jiggle when you gently shake it. Note: If you've used frozen berries, your bake time will probably be longer.

  7. Remove the casserole/cake from the oven, and sprinkle the top heavily with cinnamon-sugar, if desired. Let it rest at room temperature for 30 minutes, to firm.

  8. Serve warm, in wedges, squares, or rounds cut with a biscuit cutter.

Tips from our Bakers

  • For pretty presentation, wait 30 minutes, then cut individual servings with a round biscuit cutter. Use a spatula to support the bottom as you lift each slice onto a plate.

  • Want to make a dairy-free version of this cake? Substituted melted coconut oil, melted Earth Balance vegan butter, or melted shortening for the butter. In place of the cottage cheese or ricotta, use 1 cup of coconut or almond milk yogurt, adding 1 tablespoon lemon juice to the yogurt before you begin; by the time you’re ready to use it, the yogurt will have a small curd-like texture. For the sour cream, substitute plain, unsweetened soy milk yogurt.