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Raspberry Almond Breakfast Cake

Raspberry Almond Breakfast Cake

Photo: The Fromagette

Imagine starting your day with this Raspberry Almond Breakfast Cake. That would make for a happy day indeed.

This lovely muffin-like cake is decorated with a simple icing made interesting by almond extract.

I love the sprinkling of freeze dried raspberries for a burst of colour against the white icing. Freeze dried berries have an intense taste and add a great flavour zing to baked goods. You can find them in high end grocers or gourmet food stores, or you can get them here too: Freeze Dried Raspberries

If you wanted to, you could substitute flaked almonds for the white chocolate shavings (you know, given it’s for breakfast and all).

Watch the recipe – it’s for a 6 inch cake. If you want a bigger cake you’ll need to adjust both ingredients and baking time.

The breakfast cake genius behind this gorgeous Raspberry Almond Breakfast Cake is the talented The Fromagette.

Raspberry Almond Breakfast Cake
For the Cake:
  • ½ cup sugar
  • 2 T butter, room temperature
  • 2 eggs, room temperature
  • ¼ cup low-fat buttermilk
  • 1 tsp vanilla
  • ½ cup flour
  • ½ cup almond meal
  • 1 tsp baking powder
  • ½ tsp baking soda
  • pinch of salt
  • ½ cup halved fresh raspberries
For the Glaze:
  • ¾ cup powdered sugar
  • 1 T cream or milk – whatever’s in the fridge
  • ⅛ tsp almond extract
For the Garnish:
  • ¼ square Baker’s white chocolate
  • sprinkle of freeze-dried raspberries
  1. For the full recipe go here: Raspberry Almond Breakfast Cake.

Happy baking!

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2 Responses to Raspberry Almond Breakfast Cake

  1. Thanks for featuring one of my cakes! I agree completely, the answer is ALWAYS cake:)

    • PatriciaCK at #

      Well thanks for baking such a great cake. The world needs more cakes like this – especially for breakfast. Love your blog! Keep up the good work

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