Raspberry Breakfast Cake
Author: 
Recipe type: Sweet Treats, Breakfast and Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • ½ cup all-purpose flour
  • ½ cup whole wheat flour
  • ¼ cup wheat germ or ground flaxseed
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 large egg, beaten
  • ½ cup plus 1 tablespoon granulated sugar, divided
  • ¼ cup canola oil
  • ½ cup 1% low-fat milk
  • 1 tablespoon lemon juice
  • ½ teaspoon vanilla extract
  • 1 cup fresh raspberries
Instructions
  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, ½ 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).
Recipe by In Good Taste at http://ingoodtaste.kitchen/raspberry-cake/