So today is my birthday. And I’ll be having cake for every meal today.
(Well, maybe not…but it’s a nice thought right?!?)
I’m starting the day out with a piece of this Almond Raspberry Breakfast Cake.
Almond Raspberry Breakfast Cake
Yes. A cake for breakfast!
Servings - 4 servings
Ingredients
- 1/2 cup butter or margarine, softened
- 1 cup white sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 cup milk
- 2 cups whole wheat flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 2 cups raspberries
Topping Ingredients
- 1/2 cup ground almonds
- 1/3 cup sugar
- 1 tsp cinnamon
- 1/4 cup butter or margarine
Instructions
- Preheat oven to 350. Grease an 9x9 or equivalent round cake pan with non-stick cooking spray.
- In a mixing bowl or stand mixer, beat together the butter or margarine, sugar, vanilla extract, almond extract, and milk. Add the flour, baking powder and baking soda, and salt. Beat all together. Note: If you use white flour or half and half white-wheat, you will need to decrease the milk by 1/4 to 1/3 cups. Fold in the raspberries.
- Pour the batter into the greased cake pan.
- In a small mixing bowl, combine the dry ingredients for the topping. Cut in the butter or margarine with a fork or pastry blender. Sprinkle the topping over the batter in the cake pan.
- Bake in the preheated oven for 30 to 35 minutes, or until toothpick comes out clean in the middle.
- Let cool on cooling rack for 10 minutes before serving.
- Serve Almond Raspberry Breakfast Cake.
Allison says
Happy birthday!
My birthday is next Monday and if there’s any cake left, I fully plan on having cake for every meal 🙂 Enjoy your day!
Erin, The $5 Dinner Mom says
Thanks Allison!
ANNEMARIE CHAGNON says
You are my new best friend. Were raising a family of 7 on under 40k a year. so excited to find this
Erin, The $5 Dinner Mom says
Welcome Annemarie! Glad to have you as my new BFF 🙂