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