From "From Portland’s Palate... A Collection of Recipes from the City of Roses," published in cooperation with your Daily InBox newsletter.


  • 1/4 cup butter (1/2 cube), room temperature
  • 1/3 cup granulated sugar
  • 6 eggs
  • 1-1/2 cups sour cream
  • 1/2 cup freshly-squeezed orange juice
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder

  • 1 (8-ounce) package cream cheese, cubed
  • 1 pint small-curd cottage cheese
  • 2 egg yolks
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla


Preheat oven to 350 degrees.

In a food processor, combine butter, sugar, eggs, sour cream, orange juice, flour and baking powder.  Pulse 4 to 5 times until just combined.

Pour half of the batter into a buttered 9 x 13-inch baking pan.  Set remaining batter aside.

Filling:  In a food processor, combine cream cheese, cottage cheese, egg yolks, sugar and vanilla.  Pulse until well mixed.

Drop filling by heaping spoonfuls over batter in baking dish.  With a knife, spread filling evenly.  (It will mix slightly with the batter.)  Pour remaining batter over filling.  (At this point, unbaked souffle can be covered and refrigerated several hours or overnight.  Bring to room temperature before baking.)

Bake uncovered for 50 to 60 minutes or until puffed and golden.  Serve immediately with sour cream and syrup or jam.

SERVES: 6 - 8

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