Tuesday, April 9, 2013

Raspberry Lemon Breakfast Cake

Raspberry Lemon Breakfast Cake

Serves 24.

I don't know what happened to my photo.  :(  But here's a breakfast cake that screams spring!  It's a little labor-intensive, but the outcome is worth it.  This is a REALLY GOOD breakfast cake.  YUM.
Source: Rook No. 17

3 cups all purpose flour
1 Tablespoon baking powder
2 teaspoons salt
2 cups Dannon® Oikos® Vanilla yogurt
2 cups granulated sugar
6 large eggs
The zest of 3 lemons
1 cup canola oil
1 12 oz. bag frozen whole raspberries
1/4 cup granulated sugar

For the lemon syrup:
1/3 cup granulated sugar
1/3 cup fresh lemon juice

For the lemon cream cheese frosting:
1 cup powdered sugar
2 Tablespoons fresh lemon juice
4 oz. cream cheese 

Preheat oven to 350 F.  Coat a 13x9 baking pan with nonstick spray, then line with parchment paper so that parchment extends over the 13" sides by several inches (allowing you to simply lift the cake from the pan once it has cooled).

In a medium bowl, whisk together the flour, baking powder and salt.  Set aside.

In the bowl of an electric mixer, whisk the sugar and eggs until pale yellow.  Add yogurt, lemon zest and oil and beat on low to combine.  Add dry ingredients to the wet.  Stir just to combine, so that no white streaks remain and batter is smooth.  Pour half of the batter in to the prepared pan and evenly spread with a silicone or offset spatula.

Remove frozen raspberries from the freezer.  Rinse in a colander under cold water to remove frost.  Transfer to a medium bowl and gently toss with 1/4 cup sugar.  Evenly distribute the frozen sugared raspberries over the layer of batter.  Top with remain half of batter and use a silicone or offset spatula to evenly distribute. 

Bake for 40-50 minutes (until a toothpick comes out clean of batter, or cake springs back to the touch).  Remove cake from oven and cool on a wire rack for 10 minutes.

While cake is cooling, combine the 1/3 cup fresh lemon juice and 1/3 cup sugar in a small saucepan.  Cook over medium-high heat until sugar dissolves and mixture is clear.  After cake has cooled for ten minutes, pour lemon syrup evenly over the entire cake (while still in pan).  Continue to cool the cake on a rack for 30 minutes.

Once cake is cool, prepare the frosting by melting the cream cheese in a medium bowl over low heat in the microwave (or a saucepan).  Whisk in the powdered sugar and lemon juice until smooth.  Using a silicone or offset spatula, spread the frosting over the entire cake.

Using the overlapping sides of the parchment as handles, gently lift the cake from the pan.  Cut in to squares and serve.

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