Raspberry Breakfast Cake
By S_brabec
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup wheat germ
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 large egg, beaten
- 1/2 cup plus 1 Tbsp granulated sugar, divided*
- 1/4 cup canola oil
- 1/2 cup 1% lowfat milk
- 1 Tbsp lemon juice
- 1/2 tsp vanilla extract
- 1 cup fresh raspberries
- Maple syrup, honey or alternative sweetener may be used to replace sugar.
Details
Preparation
Step 1
1. Preheat the oven to 400°F. Spray a 9-inch round cake pan with nonstick cooking spray and set aside.
2. In a separate bowl, whisk together the egg, 1/2 cup of the sugar, and the canola oil until well combined. Whisk in the milk, lemon juice, and vanilla extract.
3. Mix the liquid ingredients into the dry ingredients until just combined. Pour the batter into the prepared cake pan, smoothing the top. Arrange the raspberries evenly over the top and sprinkle with the remaining 1 tablespoon of sugar.
4. Add salt and pepper. You may also choose to add more lemon juice if desired.
5. Bake until the cake is golden and a toothpick inserted in the center comes out clean, 20 to 22 minutes. Cool in the pan and serve.
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