Who doesn’t love cake? And more specifically, who doesn’t love cake for breakfast? We certainly do, and this is our favorite breakfast cake.
Today we’re making it with raspberries, but in the past we’ve made it with blackberries, blueberries, serviceberries, strawberries, peaches, pears, and many other berries and soft fruits.
Usually, I mix the dry ingredients in a large bowl with a cover on Saturday afternoon. Then I can easily pull it out on a Sunday morning and put it together just about as quickly as the Farmer gets my cookstove lit and going.
It’s the perfect low-stress breakfast cake on a Sunday (or birthday) morning.
You will need:
- 2 Cups flour
- 2 Tablespoons baking powder
- 3/4 Cup brown sugar
- 4 oz. butter
- 3/4 Cup milk
- Handful of raspberries (fresh or frozen)
Start by mixing your dry ingredients. If trying to prepare the night before, you can put a lid on it and save it til morning to finish. It saves time and a mess to have the dry ingredients already mixed when you get up in the morning.
Put warm (not hot) milk and softened butter together and then mix into your dry ingredients. Mix well.
Once completely mixed together, pour half (or just a tad more) in the bottom of a small greased baking pan. Now place a handful or more of your fresh or frozen raspberries on your mixture. Finish by scooping spoonfuls of what’s left of your mixture on top the raspberries. Don’t worry about spreading it even, just leave it like this.
I bake this for 34-35 minutes until golden on top at 350 degrees. We are at about 6000 feet, so adjust accordingly for your altitude.
Let cool for a few minutes before cutting and serving. Make sure to be careful with the berries as they will be quite hot for awhile.