Last week I celebrated my birthday (let’s just say it wasn’t “the big one” but it’s getting way too close for comfort). Tim was out of town on business, so Josh and Simon did their best to fill in. Together they bought me a charm bracelet, “took” me to see Julie & Julia (Josh said, “it’s a movie for old people,” but he seemed to enjoy it nonetheless), and they even bought me a chocolate birthday cake at Wilson Farms, a family-owned farm that lucky for me, is less than a mile from my house.
So what does my birthday have to do with today’s post for Raspberry Breakfast Cake? Well, actually not a whole heck of a lot other than the fact that when the boys tried it, they actually admitted that it tasted better than my birthday cake. Yes, it’s hard to believe that a cake with raspberries could outshine one with chocolate, but I promise I’m not making this up.
This cake is super easy. I was inspired to create it after making Raspberry Buttermilk Cake from the June issue of Gourmet magazine. Gourmet’s recipe calls for a cup of flour, half a stick of butter, half a cup of buttermilk, and 2/3 cup sugar (among other things). It was yummy, but I knew that with a few simple tweaks, I could lighten it up, boost the good nutrition, and still keep the same delicious flavors.
Basically, I replaced half the white flour with whole wheat, replaced all of the butter with canola oil (a heart-healthy oil), tossed in some vitamin E-rich wheat germ, cut the sugar a bit, and added lemon juice with the milk in lieu of the buttermilk. Here’s what I came up with:
Raspberry Breakfast Cake
Makes 8 Servings
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup wheat germ or ground flaxseed
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg, beaten
- 1/2 cup plus 1 tablespoon granulated sugar, divided
- 1/4 cup canola oil
- 1/2 cup 1% low-fat milk
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1 cup fresh raspberries
1. Preheat the oven to 400°F. Lightly oil or coat a 9-inch round cake pan with nonstick cooking spray and set aside.
2. Whisk together the all-purpose flour, whole wheat flour, wheat germ, baking soda, baking powder, and salt in a large bowl.
3. In a separate bowl, whisk together the egg, 1/2 cup of the sugar, and the canola oil until well blended. Whisk in the milk, lemon juice, and vanilla extract.
4. Pour the liquid ingredients over the dry ingredients and stir until just combined. Spread the batter evenly in the prepared pan. Arrange the raspberries evenly over the top, and sprinkle with the remaining 1 tablespoon of sugar.
5. Bake 20 to 22 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean. Transfer to a wire rack and cool (or serve while it’s still warm).
Nutrition Information per Serving (1 slice): 210 calories, 8g fat (1g saturated, 0.7g omega-3), 190mg sodium, 30g carbohydrate, 3g fiber, 5g protein
This cake is so nutritious I feel comfy serving it for breakfast! The next time I make it, I’m going to try frozen raspberries, and the time after that, I’ll use 2/3 cup blueberries. I suspect this recipe will become a regular around my house.
If you get a chance to try it, be sure to let us know if your family likes it. We’d love to hear from you.