RASPBERRY BREAKFAST CAKE RECIPE

In my family, the Raspberry Breakfast Cake recipe has always been a favorite!  I found it in a book given to me a long time ago called Breakfast in Bed.  And it’s the only recipe in the book I have tried, because nothing else in it sounds good.  Funny how this gem is in there among a bunch of duds!

Raspberry Breakfast Cake is a great recipe to make on Saturday mornings, but I will admit that this one gets made at odd hours on any given day.  It’s that good. When my boys are around it lasts for about 5 minutes.  Aubry and I have to be quick to get a piece for ourselves.  Maybe it’s all of that yummy topping!

A couple of months ago I had a yard sale and the book accidentally got put out on one of the tables, and I had to ask a lady to give it back to me.  $.50 was not worth losing this recipe!

To make this for your family gather the following ingredients:

CAKE: 1 egg beaten, 1/2 cup sugar, 1/2 cup milk, 2 TB vegetable oil, 1 cup flour, 2 tsp baking powder, 1 cup raspberries

TOPPING: 1/2 cup flour, 1/2 cup sugar, 3 TB butter

Preheat your oven to 375 degrees.  In a bowl, combine egg, sugar, milk and oil.  Mix well.  Sift together flour and baking powder; stir into egg mixture.  Fold in raspberries.  Pour into greased 8-inch square cake pan.  For topping, in a small bowl, mix flour with sugar.  Cut in butter until mixture resembles course crumbs.  Sprinkle topping over raspberries.  Bake for 25 to 30 minutes, until cake tests done.  Best served warm.

Well, there you have it!  I hope you and your family enjoy this Raspberry Breakfast Cake recipe.  Something tells me you will make it more than once!

Happy baking!