Recipe: Raspberry Breakfast Cake with Lemon Frosting (with sour cream and banana)

RASPBERRY BREAKFAST CAKE

This is best served warm and freshly frosted.

FOR THE CAKE:
3/4 cup sugar
1/2 cup margarine or butter, softened
3 eggs
1/3 cup mashed ripe banana (1 small)
1/4 cup milk
1/4 cup dairy sour cream
1 teaspoon almond extract
2 cups flour
1 1/2 teaspoons baking powder
1 1/2 cups fresh or frozen raspberries, thawed, drained
FOR THE LEMON FROSTING:
1 cup powdered sugar
1/4 cup margarine or butter, softened
1 to 2 teaspoons lemon juice

Heat oven to 350 degrees F. Grease and flour a 9-inch square pan.

In large bowl, combine sugar, 1/2 cup margarine, eggs and banana; beat until light and fluffy. Beat in milk, sour cream and almond extract.

Lightly spoon flour into measuring cup; level off. Add flour and baking powder to margarine mixture; stir just until dry ingredients are moistened. Pour half of batter into greased and floured pan; sprinkle raspberries over batter. Pour remaining batter over raspberries.

Bake for 50-55 minutes or until top is deep golden brown. Cool 45 to 60 minutes.

FOR THE LEMON FROSTING:
Stir together frosting ingredients. Spread on cooled cake.