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Raspberry Breakfast Cake

Raspberry Breakfast Cake
  • Prep 25 min
  • Total 1 hr 40 min
  • Servings 9

Enjoy this delicious cake flavored with raspberries – perfect for a breakfast time. ...MORE+ LESS-

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

Steps

Hide Images
  • 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.

Expert 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 Facts

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.

© 2017 ®/TM General Mills All Rights Reserved

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