The chill of fall is a call to cozy breakfasts, including this delicious Raspberry Breakfast Cake, chock full of whole grain goodness and sweet-tart raspberries.
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.
Notes
Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.Nutritional values are approximate and based on ⅛ the cake.Variations: Feel free to substitute the raspberries with other fruit such as blueberries, blackberries, pitted cherries, or chopped fruit such as peaches, apples, pears, or plums.