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Raspberry Breakfast Cake

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Raspberry Breakfast Cake
  • Prep Time 25 min
  • Total Time 1 hr 40 min
  • Servings 9
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Enjoy this delicious cake flavored with raspberries – perfect for a breakfast time.

Ingredients

Cake

3/4
cup sugar
1/2
cup margarine or butter, softened
3
eggs
1/3
cup (1 small) mashed ripe banana
1/4
cup milk
1/4
cup sour cream
1
teaspoon almond extract
2
cups all-purpose flour
1 1/2
teaspoons baking powder
1 1/2
cups fresh or frozen raspberries, thawed, drained

Frosting

1
cup powdered sugar
1/4
cup margarine or butter, softened
1
to 2 teaspoons lemon juice

Directions

  • 1 Heat oven to 350°F. Grease and flour 9-inch square pan. In large bowl, combine sugar, 1/2 cup margarine, eggs and banana; beat until light and fluffy. Add milk, sour cream and almond extract; beat until well blended.
  • 2 Add flour and baking powder; stir just until dry ingredients are moistened. Pour half of batter into greased and floured pan. Sprinkle raspberries over batter. Pour remaining batter over raspberries.
  • 3 Bake at 350°F. for 50 to 55 minutes or until top is deep golden brown. Cool 20 minutes.
  • 4 Meanwhile, in small bowl, combine powdered sugar and 1/4 cup margarine; beat until well blended. Add enough lemon juice for desired spreading consistency. Spread over warm cake. Serve warm.
Tips  

It's best to serve this rich, moist cake slightly warm and freshly frosted.

The cake is also delicious made with fresh or frozen blueberries.

Instead of flavoring the frosting with lemon juice, stir in an equal amount of orange liqueur.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
420
(
Calories from Fat
170
)
Daily Value
Total Fat
19g
29%
(
Saturated Fat
4g
20%
)
Cholesterol
75mg
25%
Sodium
290mg
12%
(
Dietary Fiber
2g
8%
)
Daily Value*:
Exchanges:
2 Starch; 1 1/2 Fruit; 3 1/2 Other Carbohydrate; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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