Whole Family Recipes: Raspberry Breakfast Cake

Whole Family Recipes—For the Childbearing Year & Beyond. Each Friday, I share a recipe from our community cookbook. Contributors include doulas, midwives, moms, dads, and other supporters of the Center.

Raspberry Breakfast Cake

From Beth Barbeau

3 eggs, beaten
1½ cups milk
¾ cup flour (turns out best with white flour, but others will work too)
1/3 cup sugar
2 tablespoons butter, melted
8 ounces plain Greek yogurt
¼ cup brown sugar
3 cups raspberries (or any fruit combination)
1 kiwi, skinned and sliced

Preheat oven to 375 degrees. In blender, mix eggs, milk, flour, and sugar. Pour melted butter into (fluted) quiche pan. Pour egg mixture into quiche pan. Bake for 40 minutes or until edges are brown and center is set. Mix the yogurt with the brown sugar. When cake is done, invert it onto serving platter. Spread sweetened yogurt over the top. Top with the fruit. Serve immediately or cover and refrigerate.

Serves 8

Posted by Patty on August 13, 2010 • Filed under Whole Family Recipes (Fridays)
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