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!
Video
Special Notes
Nutrition
Nutrition Facts
Raspberry Buttermilk Breakfast Cake
Amount Per Serving
Calories 229
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 62mg21%
Sodium 136mg6%
Potassium 85mg2%
Carbohydrates 32g11%
Fiber 2g8%
Sugar 11g12%
Protein 5g10%
Vitamin A 319IU6%
Vitamin C 4mg5%
Calcium 31mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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