Comments on: Raspberry Breakfast Cake

By: Marin Sandholdt

Marin Sandholdt — Mon, 25 Jan 2010 07:37:38 +0000

I know I will have to make a double batch of this tomorrow, it sounds very tasty and my whole family loves raspberries! (reminds me of a scone recipe I used to make years ago before I misplaced it) I will have to tweak it a little bit to turn it into a Gluten Free and Egg free version but it would be a very simple adjustment.
(and as for the walnuts, try just 1/4c next time)

By: Miranda

Miranda — Sun, 10 Jan 2010 14:45:17 +0000

Hi! I just made this this morning using frozen blueberries. It came out very yummy, my picky 6 year old and 17 month old loved it. I thnk they ate half of it already!

By: The Meal Makeover Moms

The Meal Makeover Moms — Sat, 02 Jan 2010 18:50:13 +0000

Hi Annie: That’s excellent- glad the frozen raspberries worked well. Happy New Year!

By: Annie

Annie — Sat, 02 Jan 2010 16:26:39 +0000

This turned out perfect! I used frozen raspberries and they worked great! I will be making this for a family brunch next weekend! Thanks for the great recipe!

By: April

April — Mon, 19 Oct 2009 02:48:44 +0000

Ooooooh! This looks yummo!!!! I am for sure going to make this!!! I like that it is comfort food and that it is healthy!!!!!!!!!! =) Can’t wait to try!!

By: Podcast 76: Healthy Brunch Recipes … and it’s a Small World After All | Meal Makeover Moms' Kitchen

Wed, 14 Oct 2009 11:38:43 +0000

[...] other recipe in the show is our Raspberry Breakfast Cake which we shared right here back in early September. It’s one of those recipes that everyone [...]

By: Heather

Heather — Sun, 04 Oct 2009 01:07:08 +0000

This was soooooo good. I did use the buttermilk because I had it around for something else and needed to use it up anyway. We had local strawberries, so I used those instead. I also used the big chunky raw turbinado sugar on top (okay, it was 2 tablespoons!). Yum!

By: Penny

Penny — Wed, 09 Sep 2009 13:45:25 +0000

Great flavor! I added about 3/4 of a cut of chopped walnuts into the batter, so my cake came out a bit dry, I probably had to adjust the wet ingredients to make up for this. Probably because the batter was thicker, my raspberries stay on the top. I wonder what the adjustment should be?

By: Pam

Pam — Mon, 07 Sep 2009 14:34:02 +0000

I just made this cake…it is most excellent…and so easy (I hate to bake!) My husband loves it and he hates when I put healthy stuff in food! I’ll be making this again.

By: Nancy

Nancy — Sun, 06 Sep 2009 13:06:16 +0000

I’m going to make this cake today too, just picked a boatload of raspberries yesterday! Thanks Liz, nice timing for Fall raspberry season, especially with the Winchester MA organic raspberry field opening up!