10
Feb 2012

Raspberry + Almond Breakfast Cake

Happy Valentine’s Weekend!

As the self-appointed spokesperson for chubby people, I feel compelled to speak on their behalf. Now, I hate sweeping generalizations [that's a lie, they're my specialty] but chubby people can’t stop at just one. There may be exceptions to this rule – and hey, good for you if you happen to be one of them. I am not.

To that end, I have a plan for the desserts I feature, and this is my thinking: there is no amount of resolve great enough when there’s a cake in the house. So I don’t have a cake in the house- it’s that simple. But when an exception is made for entertaining or,  just because – I’ll be scaling down to a 6-inch cake to keep myself out of trouble.

Quality 6-inch baking pans are readily available at Williams-Sonoma and Amazon and each cake will serve 4-6 depending on how you slice it. First up is a Raspberry Almond Breakfast Cake. This little cake is great for breakfast because it’s basically a muffin – it’s not too sweet and contains a healthful dose of fruit + nuts. Accessorized with freeze-dried raspberries and white chocolate shavings, Cupid would be proud.

The worst mess you can get yourself into with a 6-inch cake would be to eat the whole thing – the equivalent of one large slice of a regular size cake. Not exactly pretty,  but any potential for self-loathing has been averted.

 

Print This Recipe Print This Recipe

1/2 cup sugar
2 T  butter, room temperature
2 eggs, room temperature
1/4 cup lowfat buttermilk
1 tsp vanilla
1/2 cup flour
1/2 cup almond meal
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
1/2 cup halved fresh raspberries

Glaze:
3/4 cup powdered sugar
1 T cream or milk – whatever’s in the fridge
1/8 tsp almond extract

Garnish:
1/4  square Baker’s white chocolate
sprinkle of  freeze-dried raspberries

 

Serves 4. Calories 425.

Preheat to 350. Line the bottom of a 6 inch round cake pan with parchment paper. Generously butter and dust with flour. In a medium bowl, mix butter, sugar and eggs together vigorously with whisk until well blended. Add vanilla and buttermilk. Mix remaining dry ingredients together in separate bowl. Add to wet mixture, mixing until blended. Gently fold in the raspberries. Spoon batter into cake pan and bake for 40 minutes. Move to a cooling rack.

When cool, transfer onto a serving plate. In a small bowl, mix the glaze ingredients until well blended and immediately spread atop the cake allowing it to drip down the sides. Garnish with dried raspberries and white chocolate – using a veggie peeler to shave the white chocolate.

*Trader Joe’s now has dried raspberries and almond meal.

 

{ 19 comments… read them below or add one }

Kelley Murphy February 10, 2012 at 7:59 pm

Beautiful, as always. It screams ‘I love you’!!

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Simply Tia February 11, 2012 at 6:59 pm

Such gorgeous photos. I love almond and I love raspberries so I don’t even know what’s my favorite part. What I do know is that if this was in front of me at this moment – well you wouldn’t have any left back! Yum Yum Yummy!

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The Fromagette February 11, 2012 at 8:57 pm

Thanks, Tia!!

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Kimby February 12, 2012 at 6:08 pm

Not only is Cupid proud, I am, too! (I soooo understand that “if it’s in the house, I’ll eat it” mindset…) :) This cake looks like the perfect solution and a very pretty Valentine, too!

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The Fromagette February 12, 2012 at 6:22 pm

Kim, you have cake problems too? :)

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Duchess February 14, 2012 at 11:46 am

Hahahahah! Love it! The 6″ cake pan-thing is a genius!

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The Fromagette February 14, 2012 at 12:17 pm

Why thank you, duchess – it takes one to know one:)

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Jesica @ Pencil Kitchen February 14, 2012 at 10:14 pm

Its sliced for 1 person for me… I’m a chubby person. I love your blog, your pictures and the way you write! Happy Valentines!

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The Fromagette February 14, 2012 at 10:38 pm

Jessica… I think I love you – haha

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Allison February 15, 2012 at 1:32 pm

Hi! I just stumbled across your blog and had to say that I love it – the design, the writing, the photography – It’s all very stunning! As for your theory on cakes, I also strictly adhere to this same rule. No baked good stays in our house longer for 24 hours, unless is has a specific purpose. I’ll have to try this breakfast cake sometime…I’ve been on a breakfast cookie kick lately so this is right up my alley.

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The Fromagette February 15, 2012 at 1:40 pm

Thanks, Allison! I have just now switched to the 6-inch desserts so stay tuned for more to come soon:)

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Laurie Jesch-Kulseth @ Relishing It February 15, 2012 at 9:32 pm

Beautiful cake — can’t wait to try it!

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The Fromagette February 15, 2012 at 9:38 pm

Thank you Laurie, I hope you LOVE it!

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Trina February 24, 2012 at 10:32 am

I just found you…and I have to say, I agree with the smaller cake size to stay out of trouble….unfortunately for me, I have one chubby hubby and 2 teenage boys. The only way this would work in my house is if I made one for each boy and one to share with the hubby.

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The Fromagette February 24, 2012 at 12:00 pm

Trina – hahha. It’s all in the strategy – 1/4 cake for each person! Because it actually is large enough for 6 “normal” sensible-sized slices… it’s just that all sensibility goes out the window where cake is concerned…

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Patricia Scarpin February 29, 2012 at 11:32 am

That cake is show-stopper! So beautiful – and I cannot resist almonds and raspberries.

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The Fromagette February 29, 2012 at 11:42 am

Thank you, Patricia – I am myself quite the Linzer lover:)

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Patricia@The Answer Is Cake June 19, 2012 at 9:15 am

Another Patricia here. The world needs more cakes like this – especially for breakfast!
I was so impressed by your Raspberry Almond Cake that I featured it on my website – http://www.theansweriscake.com
Please keep baking wonderful cakes like this.

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The Fromagette June 19, 2012 at 10:45 am

Patricia! Keep those AMAZING cakes coming…

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