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.
Tips & Substitutions
For a lighter texture, ensure the egg whites are beaten until stiff peaks form before folding them into the batter. If fresh raspberries are unavailable, feel free to substitute with blueberries or blackberries. You can also use unsalted butter instead of shortening for a richer flavor. To enhance sweetness, consider adding a tablespoon of lemon zest to the batter.
Serving Suggestions
Serve this cake warm, dusted with powdered sugar, or with a dollop of whipped cream for added indulgence. It pairs beautifully with Best Ever Whipping Cream Pound Cake for a delightful brunch spread. Consider a side of yogurt or a fresh fruit salad to complement the flavors. Fresh mint leaves can also elevate the presentation.
Storage & Reheating
Allow the cake to cool completely before storing. Wrap leftovers in plastic wrap or store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds or warm in an oven at 350°F for 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Fresh Raspberry Breakfast Cake contains roughly 287 calories, with 4g protein, 50g carbohydrates, and 4g fat. It is an excellent source of calcium (22% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1271mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen raspberries instead of fresh ones?
Yes, you can use frozen raspberries, but make sure to thaw and drain them first to prevent excess moisture in the batter. Gently fold them in to avoid breaking them apart too much, which can affect the cake's texture.
What can I substitute for vegetable shortening?
You can substitute vegetable shortening with an equal amount of unsalted butter or coconut oil. This will add a different flavor profile to the cake but will still yield a delicious result.
How do I know when the cake is done baking?
Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. The cake should also spring back when lightly touched on the top.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).