My family and I had a relaxing afternoon picking raspberries at a local farm on Labor Day. It was definitely the peak picking time for the season after the heat and rain last week. The berries were so big and delicious! When we got home it was about time to start planning a BBQ dinner, but I wanted to whip up a quick dessert with our fresh picked berries. I remembered that I had received a message last week from the Meal Makeover Moms about a healthy cake with fresh fruit. Yes, I said it…healthy cake! Well, I was actually missing one main ingredient. I thought I had wheat germ in my fridge, but as it turned out I didn’t. Since I needed a 1/4 C of something, I added another whole grain – corn meal. Which I really enjoyed the moist cake with a little added crunch.
Raspberry Breakfast Cake
Makes 8 Servings
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
1/4 cup wheat germ or ground flaxseed1/4 cup corn meal
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg, beaten
- 1/2 cup plus 1 tablespoon granulated sugar, divided
- 1/4 cup canola oil
- 1/2 cup 1% low-fat milk
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1 cup fresh raspberries
Preheat the oven to 400°. Coat a 9″ round cake pan with cooking spray.
Add the dry ingredients in a medium size mixing bowl. In another mixing bowl, whisk the egg, sugar, canola oil, milk, lemon juice and vanilla extract until combined. Add the wet ingredients over the dry ingredients and mix until just combined.
Pour the mixture into the pan and place the fresh fruit on top. Sprinkle the top with remaining tablespoon of sugar.
Bake for 20-22 minutes until a toothpick come out clean.
Let cake cool or serve warm. A scoop of ice cream or frozen yogurt is certainly a treat over the warm cake!