Ever since I started blogging, my mother has taken an invested interest in the Internet.
Even though computers have been around for quite some time, I’m sure I’m not the only person from my generation whose parents are…well, how should I say this, less than tech-savvy?
In high school, I taught my parents how to text message shortly after I started driving because it was an easier way to communicate. Instead enduring the humiliation of calling after school to say I’d be late, I could send a text, easy-breezy.
It was shortly after the Text Message 101 that I started receiving texts such as: “Dear Maris, How are you? Love Dad.”
When I went to college I taught my mother how to instant message, a tool she primarily used on Saturday and Sunday mornings when I would get a phone call: “Where are you? How come you haven’t changed your away message since last night?”
Now, my mother is on Facebook and knows what it means to follow someone on Twitter.
Of course, I still get the occasional can-you-post-these-pictures-to-my-Facebook-wall-because-I-don’t-know-how phone call, but hey, she’s learning. She even reads blogs.
Not only does she read blogs, but she spends a significant amount of time perusing her favorites and sending me recipes to file away for the next time she visits.
The most recent one was a recipe for raspberry breakfast cake from Janice and Liz at the Meal Makeover Moms. (I did a podcast with Janice and Liz this summer at their studio in Massachusetts. If you haven’t heard about it yet, you should take a listen!)
Now, I’m not sure if you know me or what, but if you do, then you’ll also know that any breakfast recipe with “cake” in the title is likely to acquire my seal of approval.
And if it’s healthier cake, well, then we have a winner.
- 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
- Preheat the oven to 400°F. Lightly oil or coat a 9-inch round cake pan with nonstick cooking spray and set aside.
- Whisk together the all-purpose flour, whole wheat flour, wheat germ, baking soda, baking powder, and salt in a large bowl.
- 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.
- 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.
- 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).