Wednesday, October 27, 2010

Raspberry Breakfast Cake

This recipe was adapted from my Pillsbury Best Muffins and Quick Breads cookbook and it came out super moist and yummy! I love the layers of cake with raspberries in the middle and you can definitely have it any time of the day and not just for breakfast.


1/2 c sugar
1/2 c (1 stick) butter, softened
2 eggs
1/4 c milk
1/4 c sour cream
1 tsp vanilla extract
1-1/2 c all-purpose flour
1 tsp baking powder
1 c fresh raspberries


1. Preheat oven to 350F. Spray a 9x5-inch loaf pan with cooking spray.

2. In the bowl of a stand mixer, cream together sugar and butter until fluffly. Add eggs, milk, sour cream and vanilla; beat until well blended.

3. Add flour and baking powder; stir just until dry ingredients are moistened.

4. Pour half of batter into prepared pan. Sprinkle with raspberries. Pour remaining batter over raspberries.

5. Bake for 35-40 minutes or until top is golden brown and toothpick inserted in the middle comes out clean.

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