Raspberry Buttermilk Breakfast Cake
Today I am sharing with you a wonderful recipe from Yolande (@patchouka67). Originally the breakfast cake is lemon with chocolate chips, which I swapped for fresh raspberries. Of course, you will find Yolande’s recipe right HERE!
I hope you will enjoy this recipe as much as I did and Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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Raspberry Buttermilk Breakfast Cake
This is a really simple and delicious cake to be enjoyed at Breakfast or in the afternoon as a snack with your favorite beverage!
Equipment
Ingredients
- 8 Tbsp (115 g) butter (Melted)
- 2 1/2 cups (310 g) all-purpose flour
- 1/2 tsp (2 g) baking soda
- 1/2 cup (100 g) cane sugar
- 3 eggs
- 2/3 cup (160 g) Buttermilk (At Room Temperature)
- 6 oz (170 g) raspberries (Washed | Pat Dry)
- 1 Tbsp sugar (To Sprinkle on Top)
Instructions
- Place your Pie Flexipan® Mold on the top of your Medium Perforated Baking Sheet. Set Aside.
- Preheat oven to 350F/180C.
RASPBERRY BUTTERMILK CAKE PREPARATION
- Place butter in a small sauce pan and heat on low until melted. Set aside.
- In a mixing bowl, whisk the flour, baking soda and sugar. Make a well and add the eggs. Gently start mixing inwards going outwards with your mini whisk. Add the cooled melted butter and the buttermilk, a splash at a time while continuing mixing. Mix until it is all incorporated.
- Pour your batter into your Flexipan®. Evenly spread with your spatula, arrange the raspberries and sprinkle sugar on top.
BAKE!
- Bake for 40 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 35min). It is ready when the toothpick inserted comes out clean.
- Once your Raspberry Buttermilk Breakfast Cake is out of the oven, let it cool down for about 10min. Then, Unmold and enjoy. Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 229kcal | Carbohydrates: 32g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 136mg | Potassium: 85mg | Fiber: 2g | Sugar: 11g | Vitamin A: 319IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 2mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
Find it online:
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Coucou Yolande! Quel honneur d’être ici! Il est tellement bon ton gateau et j’ai hate de refaire ta recette avec des pepites de chocolat. C’est la vie le chocolat quand meme! Gros Bisous!~Nessa
Thank you so much Nessa 🙂
i’m happy to read that you enjoy this cake 🙂
Thank you so much for your recipe Yolande! The cake was delicious and next time I am making it with the lemon juice and chocolate chips for breakfast! Be well! ~Nessa