Raspberry Breakfast Cake

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

  • prep time 25 min
  • total time 1 hr 40 min
  • ingredients 13
  • servings 9

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    420
    (
    Calories from Fat
    170),
    % Daily Value
    Total Fat
    19g
    19%
    (Saturated Fat
    4g,
    4%
    ),
    Cholesterol
    75mg
    75%;
    Sodium
    290mg
    290%;
    % Daily Value*:
    Exchanges:
    2 Starch; 1 1/2 Fruit; 3 1/2 Other Carbohydrate; 3 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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