Raspberry Breakfast Cake

Enjoy this delicious cake flavored with raspberries – perfect for a breakfast time.

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Servings 9

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ingredients 13
Prep Time 25 min
Total Time 1 hr 40 min

Ingredients

Cake

3/4: cup sugar

1/2: cup margarine or butter, softened

3: eggs

1/3: cup (1 small) mashed ripe banana

1/4: cup milk

1/4: cup sour cream

1: teaspoon almond extract

2: cups all-purpose flour

1 1/2: teaspoons baking powder

1 1/2: cups fresh or frozen raspberries, thawed, drained

Frosting

1: cup powdered sugar

1/4: cup margarine or butter, softened

1: to 2 teaspoons lemon juice

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Directions

1 Heat oven to 350°F. Grease and flour 9-inch square pan. In large bowl, combine sugar, 1/2 cup margarine, eggs and banana; beat until light and fluffy. Add milk, sour cream and almond extract; beat until well blended.
2 Add flour and baking powder; stir just until dry ingredients are moistened. Pour half of batter into greased and floured pan. Sprinkle raspberries over batter. Pour remaining batter over raspberries.
3 Bake at 350°F. for 50 to 55 minutes or until top is deep golden brown. Cool 20 minutes.
4 Meanwhile, in small bowl, combine powdered sugar and 1/4 cup margarine; beat until well blended. Add enough lemon juice for desired spreading consistency. Spread over warm cake. Serve warm.