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.

 

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