RASPBERRY BREAKFAST CAKE

3/4 cup unsalted butter, softened
scant 1 cup sugar
Zest from 1 orange, or 2 limes or lemons
1 Tablespoon vanilla
3 eggs at room temperature
1 1/2 cups all purpose flour
1 cup whole wheat pastry flour
1/2 cup oat bran
1 Tablespoon baking powder
1 teaspoon salt
scant 1 cup buttermilk
12 ounces frozen raspberries
1 tablespoon flour

Preheat oven to 350 degrees F.Grease a Bundt pan well and dust with some granulated white sugar.

Cream butter and sugar in large bowl with electric mixer on high speed. Add zest and vanilla. One at a time, beat in eggs.

In a separate bowl, stir together the flours, oat bran, baking powder and salt.

On the lowest speed of the mixer, gently add 1/3 of the buttermilk, 1/2 of the flour mixture, 1/3 of the buttermilk, 1/2 of the flour mixture, 1/3 of the buttermilk. (Begin and end with the buttermilk and scrape down the mixer after each addition.)

Separately, stir together berries and 1 tablespoon flour. By hand, stir berries into batter. Transfer batter to prepared Bundt pan.

Bake for 60–75 minutes, until a knife inserted in the center comes out clean. Let cool 30 minutes, gently turn onto serving plate. Let cool another 30 minutes.

Sprinkle with powdered sugar and serve.

Serves 12
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