Raspberry Breakfast Cake

I'm a bit of a pinterest addict, I will admit. OK, maybe it's more like a full blown obsession.  But there are so many interesting things to find!  And I began to notice, as I meandered through, lots of photos of delicious looking blueberry cakes.  Like this one

blueberry breakfast cake 

 I began to dream of the cake, and what it would smell like baking, and how good and crumbly it would be, to have in the morning with a cup of nice tea.

But, even though the recipes I found were perfectly fine, I just had to tweak them and make something better. First I reduced the amount of sugar. You don't need that much, really! And instead of white flour, we are using wheat flour and almond meal.   And there's a secret ingredient: Trader Joe's meyer lemon curd (aka Food of the Gods).

Lemon Curd

Just for fun, today I'm making a Raspberry Breakfast Cake. Why? Because the grocery had some gorgeous red raspberries on sale, and they smelled divine!

raspberries

Ready? Let's get started!

1/2 cup butter, softened
1/2 cup raw sugar
2 eggs
1 tsp vanilla
2 Tbl lemon curd

Whip with a fork or whisk.

Add:
1/2 cup almond flour
1-1/2 cups whole wheat flour
2 tsp baking powder

Mix into the batter, alternating with
1/2 cup half & half

Stir in 2 cups of berries. (1 large or 2 small cartons works fine)

Pour into a greased and floured a 9" cake pan, and then sprinkle the top of the batter with more of the raw sugar and some sliced almonds (optional. Or dust the baked cooled cake with powdered sugar)
Bake at 350* for 40 minutes.

This recipe is also delicious with blueberries.  I think you could probably substitute any kind of berries or chopped apples or peaches or cherries....yum!  Keep it in the refrigerator, or freeze slices in ziplock bags. Perfect for a snack at work!

What are you making for breakfast?  Let me know if you try this recipe! I love comments :-D