Raspberry Breakfast Cake

By r_wade1

Ingredients

• Cake
• 3/4 cup sugar
• 1/2 cup butter softened
• 3 eggs
• 1/3 cup mashed ripe banana (1 small)
• 1/4 cup milk
• 1/4 cup sour cream
• 1 tsp almond extract
• 2 cups flour
• 1 1/2 tsp baking powder
• 1 1/2 cups fresh or frozen raspberries, thawed and drained
• Frosting
• 1 cup powdered sugar
• 1/4 cup butter, softened
• 1-2 tsp lemon juice

Preparation

Step 1

Heat oven to 350. Grease and flour 9 inch square pan. In large bowl, combine sugar, 1/2 cup butter, eggs and banana; beat until light and fluffy. Beat in milk, sour cream and almond extract. Mix flour and baking powder. Add to butter mixture, stir just until dry ingredients are moistened. Pour half of batter into pan; sprinkle raspberries over batter and pour remaining batter over berries. Bake for 50-55 minutes. Cool before icing.