Raspberry Breakfast Cake
User Reviews
5
6 reviews
Excellent
Raspberry Breakfast Cake
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- ½ cup unsalted butter room temperature
- ¾ cup white sugar
- lemon zest of 1
- 1 egg room temperature
- 1 tsp vanilla extract
- 2 cups flour
- 2 tsp baking powder
- 1 tsp salt
- ½ cup buttermilk
- 2 cups raspberries fresh, divided
- 1-2 tbsp sugar white, for sprinkling on top
Instructions
- Preheat the oven to 350 degrees. Coat an 8 × 8 baking dish with cooking spray.
- Cream the butter, sugar, and lemon zest together with a hand mixer until creamy and smooth. Add the egg and vanilla and beat until combined.
- Mix the flour with the baking powder and salt until well mixed.
- Add the flour mixture to the butter mixture a little at a time alternating with the buttermilk. Fold in most of the raspberries gently. Side note: The batter will be very thick.
- Spread batter into the pan evenly. Gently push the remaining few raspberries into the top of the cake in places that need one.
- Sprinkle the 1-2 tablespoons of sugar evenly on top of the batter.
- Place into the oven and bake for 40-45 minutes or until a tester inserted into the center of the cake comes out clean.
- Let it cool for at least 10-15 minutes before cutting and serving. Enjoy!
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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