Raspberry Breakfast Cake

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

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

Directions

  1. 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. 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. 3 Bake at 350°F. for 50 to 55 minutes or until top is deep golden brown. Cool 20 minutes.
  4. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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