Go Back

Easy Raspberry Breakfast Cake

This raspberry-studded pound cake recipe is fabulous not just for breakfast, but also as a dessert or simple snack!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 1 hour
Total Time 2 hours
Servings: 12 slices
Course: Breakfast, Dessert, Holiday
Cuisine: American, German
Ingredients Equipment Method

Ingredients
  

  • 1 ¼ cup sugar
  • 1 1/14 cup all-purpose flour sifted
  • ½ teaspoon Baking Powder
  • ½ teaspoon salt
  • ½ cup butter melted
  • 1 egg room temperature
  • 1 1/12 teaspoon raspberry extract
For the Icing and Topping
  • ½ cup powdered sugar
  • 3 teaspoon milk
  • ¾ cup raspberries fresh

Equipment

  • Rehrucken/Almond Cake Loaf Pan
  • Raspberry Extract

Method
 

  1. Preheat oven to 350F
  2. In a medium bowl, beat together the sugar, egg, milk and raspberry extract
  3. In a large bowl, combine flour, salt and baking powder. Add the milk mixture to the flour mixture
  4. Mix the melted butter in and stir to combine. Do not overmix!
  5. Spray your baking pan with cooking spray and pour the batter in to the pan
  6. Bake for 40-50 minutes or until an inserted toothpick comes out clean
  7. Set cake pan on rack to thoroughly cool. Do not try to remove while cake is warm as it will crack. When cooled, place pan upside down and tap. Sides can be loosened with a silicone or wooden tool. Do not use metal as it will scratch the pan.
Decorating the cake
  1. In a small bowl, mix together powdered sugar and milk. Set aside.
  2. Cut several raspberries in half.
  3. Drizzle icing over cake and place raspberries on top before icing sets. Try alternating the raspberries with cut side up and cut side down. Use remaining raspberries for garnish.