The chill of fall is a call to cozy breakfasts. This Raspberry Breakfast Cake tops the list! Loaded with whole grains and studded with sweet-tart raspberries, it’s the perfect way to start the day.
Pair it yogurt or Simple Hard Cooked Eggs for an easy breakfast or pull out all the stops with a Holiday Brunch on a Budget where breakfast cake takes its place alongside Jumbo Orange Cinnamon Rolls and Egg Bake with Ham & Spinach.
Whether or not you have true autumnal temperatures where you live, the shortening of the days, the lengthening of the nights, and the increasing chill in the air do make us want a cozy breakfast, don’t they?
That’s when a proper breakfast cake, loaded with fall fruit, is just in order. Hearty from whole grains, yet not too heavy, this raspberry cornbread cake is just the thing to brighten your morning.
Why Make This
It’s a fun morning baked good! This breakfast cake is an easy adaptation of cornbread. A smattering of raspberries and a sprinkling of turbinado sugar make it a little more fanciful for those mornings when you need a little pick-me-up.
It’s a make-ahead. Make the mix in advance so that mixing this up in the morning can be done lickety-split or bake it and freeze for the ultimate in homemade convenience.
This breakfast cake comes together in minutes. You’ll be pleasantly surprised how quickly the cornmeal batter mixes up. It can bake while you shower and get ready for the day.
Here’s what you’ll need for this delicious breakfast cake with raspberries.
plain Greek yogurt and milk – Together these two ingredients add tang, texture, and protein to the breakfast cake. In a pinch, you can substitute buttermilk for the two.
neutral oil – A neutral oil is one that doesn’t add flavor to the dish. We want the corn and raspberries to take center stage, so use an oil such as avocado or canola if you have it.
eggs – Eggs add body and lift to the breakfast cake. If you want to make this egg-free, you can use Flaxseed Meal Egg Substitute as an alternative.
cornmeal – This adds body and texture to the crumb of the cake. Don’t omit it.
whole wheat pastry flour – Whole wheat pastry flour is a softer wheat with a mild flavor that offers whole grain goodness without the wheaty taste. It’s ideal for quick breads and pastries. If you don’t have it or can’t find it, you can use unbleached all-purpose flour or white whole wheat flour as substitutes.
sugar – In the cake batter itself, you’ll want to use granulated sugar. In a pinch, you can substitute brown sugar if that’s all you have. Raw sugar is ideal for the topping as it gives a nice crunch to the cake. You can omit the raw sugar if you like.
baking powder and salt – These both act as leavenings in the breakfast cake. Don’t omit them, though there is a baking substitution for baking powder if need be.
raspberries – While we tend to associate berries with summertime, some varieties of raspberries are actually in season in the fall. Feel free to use frozen if you can’t find fresh or substitute a different type of fruit, such as blueberries, blackberries, pitted cherries, chopped peaches, plums, pears, or apples. If you’ve got leftover raspberries, be sure to use them in this easy Raspberry Sauce.
Here’s how to make this easy breakfast cake with raspberries:
Prep Step: Preheat the oven to 350°. Grease a 9-inch springform baking pan and line it with a round of parchment paper.
1. In a mixing bowl, whisk together the cornmeal, the flours, sugar, baking powder, and salt.
2. In a mixing bowl combine the yogurt, oil, eggs, and milk. Whisk to blend.
3. Add the dry mixture to the wet and fold to combine.
4. Spread the batter into the prepared pan. Sprinkle raspberries and raw sugar over the top of the batter. Bake for about 38 to 40 minutes or until golden and a tester inserted comes out with a few crumbs attached.
Cool the cake in the pan on the rack for 10 minutes. Run a knife along the inside edge of the can to loosen any cake stuck to the sides. Release the sides of the pan and remove. Cool the cake on a rack until ready to serve. Serve the cake warm or at room temperature.
You have permission to eat cake for breakfast so long as you aren’t under doctor’s orders to avoid sugar, grains, or dairy. Eating cake for breakfast can be a great way to start the day, provided that you eat a nutritious diet on a regular basis.
The eggs in many cake recipes can be substituted with silken tofu, applesauce, or a flaxseed egg substitute.
This recipe is easily scaled down and/or baked into muffin cups or small ramekins. Adjust the baking time to 20 to 25 minutes if you bake the batter in smaller vessels.
Knowing how much it costs you to prepare a recipe can help you decide if it’s the type of recipe to make regularly or one you might want to save for special occasions. Let’s crunch some numbers and see how this recipe pencils out.
- plain Greek yogurt – $1.20
- neutral oil – $0.16
- eggs – $0.30
- milk – $0.05
- cornmeal – $0.06
- whole wheat pastry flour – $0.33
- sugar – $0.11
- baking powder – $0.09
- salt – $0.01
- raspberries – $1.00
While your costs may vary depending on where and how you shop, you can expect to spend about $2.36 for a breakfast cake, or about 30 cents per serving.
More Great Breakfast Ideas
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Raspberry Breakfast Cake
- 1 cup plain Greek yogurt
- 1/2 cup neutral oil
- 2 egg
- 1/4 cup milk
- 1/2 cup cornmeal
- 1 1/2 cup whole wheat pastry flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup raspberries frozen is okay, do not thaw
- 1 tbsp raw sugar for topping
- Preheat the oven to 350°. Grease a 9-inch springform baking pan and line it with a round of parchment paper.
- In a mixing bowl, whisk together the cornmeal, the flours, sugar, baking powder, and salt.
- In another mixing bowl combine the yogurt, oil, eggs, and milk. Whisk to blend.
- Add the dry mixture to the wet and fold to combine. Spread the batter into the prepared pan. Sprinkle raspberries and raw sugar over the top of the batter.
- Bake for about 38 to 40 minutes or until golden and a tester inserted comes out with a few crumbs attached.
- Cool the cake in the pan on the rack for 10 minutes. Run a knife along the inside edge of the can to loosen any cake stuck to the sides. Release the sides of the pan and remove. Cool the cake on a rack until ready to serve. Serve the cake warm or at room temperature.
This post was originally published on September 23, 2012. It has been updated for content and clarity.