Fresh Raspberry Breakfast Cake
A light, fruity breakfast cake featuring fresh raspberries and a tender crumb, perfect for a brunch treat or a sweet start to the day. Suitable for berry lovers.
Ingredients
Instructions
- Preheat oven to 375°F and oil a 9-inch cake or tube pan.
- In a mixing bowl, beat together egg yolks, sugar, and shortening.
- Sift together flour, baking powder, and salt.
- Stir the dry ingredients into the egg mixture along with the unbeaten egg whites just until well mixed.
- Stir in milk and vanilla.
- Fold in fresh raspberries.
- Pour the batter into the prepared pan.
- Bake until the center springs back to the light touch, about 30 to 40 minutes.
- Serve warm.
Nutrition & Diet Analysis (per serving)
644
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).