Farmer’s Cheese Coffee Cake is a rustic rendition of a traditional American cheesecake. The kicker? It’s super easy to make, healthier for you and can be eaten for either breakfast or dessert.
Farmer’s Cheese Coffee Cake, or “zapekanka” in Ukrainian, is a cake made of farmer’s cheese that’s typically eaten for breakfast. It’s often served while still warm with various types of berry sauce. You can also add raisins or other dry fruits to the cake for texture. Don’t forget to pair a slice with a hot cup of coffee!
A similar cake can also be found in Poland called “sernik”. This Polish cheesecake has some slight variations to it and is commonly made with heavy whipping cream instead of sour cream and a touch of potato flour.
You probably already guessed it, but you will need farmer’s cheese for this recipe. Feel free to make it homemade using the recipe linked above or skip the extra work and pick some up from your local European specialty store.
How to Make Farmer’s Cheese Coffee Cake
This dense, creamy cake comes together in a jiff. Whether you mix it by hand or with an electric mixer, it comes together so easily. Here’s how:
- Combine cream of wheat and sour cream. Let soak.
- In a large bowl, combine farmer’s cheese, eggs, salt, sugar and vanilla extract.
- Add sour cream.
- Preheat buttered springform pan.
- Add cake batter to the pan. Bake at 350°F for about 40 minutes.
- Let cool to room temperature or serve sliced warm out of the oven.
Storing Farmer’s Cheese Coffee Cake
When stored properly, your Farmer’s Cheese Coffee Cake should last for up to a week. If you haven’t already invested in one, get yourself an airtight cake storage pan. It’s the key to keeping cakes of all kinds fresh is ensuring they don’t soak up the smells of your refrigerator or get smashed in a container that’s too small or oddly shaped.
You sure can! Cheesecakes of all kinds are the perfect candidates for freezing. Allow your cake to completely cool after baking, wrap it tightly in plastic wrap, pop it into a freezer safe plastic bag and place in the freezer. When stored properly, your cake will last up to 3 months.
When you’re ready to chow down, simply place the cake in the refrigerator the night before to thaw. Eat a slice cold or pop it into the microwave for 45 seconds to warm it through.
Springform pans are a must for all bakers. When making delicate items like cheesecakes, ice cream cakes and fruit tarts, you can eliminate breakage and damage by using this awesome tool. If you don’t have one already, I highly recommend this one.
Serving Farmer’s Cheese Coffee Cake
Serve your Farmer’s Cheese Coffeecake with a dollop of sour cream and a dusting of powdered sugar. You can also add some warmed jam for a touch of tartness. Here are a couple of wonderful, fruity options:
More Farmer’s Cheese Recipes to Try
Once you get hooked on Farmer’s Cheese, there’s no going back. Here are some Momsdish favorites that use this decadent homemade cottage cheese:
- Farmer’s Cheese Doughnuts – Ooey, gooey doughnuts chockfull of cheese-y goodness. YUM!
- Sweet Cheese Cookies – These sweet and salty cookies are perfect dunked into a hot cup of coffee or tea.
- Puff Pastry Cheese Turnovers – These pastries will become a regular weekend treat once you see how easy they are to make.
- Vatrushka Recipe – Cheese stuffed buns with golden raisins and cream cheese = your new addiction.
- Pierogi with Farmers Cheese – Pierogi made with farmer’s cheese and drizzled with jam. Classic and satisfying.
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- Combine cream of wheat with sour cream. Set aside to let the mixture soak for about 30 minutes.
- In a large bowl, combine farmer's cheese, eggs, salt, sugar and vanilla extract until creamy.
- Add sour cream into the bowl and fold it into the mixture.
- Preheat springform baking dish and butter all its sides.
- Add combined ingredients and bake at 350°F for about 40 minutes or until golden brown.
- Let it cool to a room temperature to have a nice cut or serve it while it's still warm.