High Altitude Raspberry Breakfast Cake
Soft and tender raspberry breakfast cake, made with fresh raspberries and served warm from the oven.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
Ingredients
- 2 cups cake flour, fluffed, spooned and leveled
- ¾ cup + 1 tbsp granulated sugar, divided
- 1 ½ tsp baking powder
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 large eggs, room temperature
- ¾ cup full fat sour cream, room temperature
- ¼ cup unsalted butter, melted
- ¼ cup vegetable oil
- 2 tsp vanilla extract
- 1 tsp almond extract, optional
- 6 oz fresh raspberries, cut in half
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Lightly grease an 8-inch or 9-inch square baking pan with non-stick baking spray.
- In a bowl, sift together the flour, sugar (3/4 cup), baking powder and salt.In a separate bowl, whisk together the eggs, sour cream, melted butter, oil, vanilla extract and almond extract.
- Add the wet ingredients to the dry, and fold everything together with a spatula. When there are still a few floury streaks left, fold in 2/3 of the raspberries. The batter will be thick.
- Spread the batter into the prepared pan, arrange the remaining raspberries on top of the batter, and sprinkle the batter with the 1 tbsp sugar.
- Bake the cake for about 40 minutes for an 8-inch pan, or about 5-10 minutes less for a 9-inch pan, until a cake tester or toothpick inserted in the center comes out clean, or with moist crumbs clinging to it.
- Let the cake cool for 30 minutes, then serve warm or at room temperature.
Notes
Store leftover cake in an airtight container at room temperature for up to 1 day, or in the refrigerator for up to 3 days.
Re-warm individual pieces of cake in the microwave for about 20-30 seconds at 50% power for a soft, just baked texture.
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