Raisin Almond Breakfast Cake Recipe

Name: Raisin Almond Breakfast Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup milk; 1 cup cream; ⅓ cup sugar, plus; 2 tablespoons sugar; ½ teaspoon salt; ¾ cup cream of wheat (or cream of rice or quick grits); 2 eggs, lightly beaten; ¼ teaspoon almond extract; 1 cup chopped almonds; 1 cup golden raisin; ⅓ cup whole wheat bread crumbs

Servings: persons

1
Preheat the oven to 350.
2
Butter a baking dish, 7-inches in diameter and about 2-inches deep.
3
Put the milk, cream, 1/3 cup sugar, and the salt in a heavy bottomed saucepan.
4
Bring to a boil and slowly stir in the cream of wheat.
5
Stir constantly over medium heat until the mixture has thickened.
6
Remove from the heat and blend a little of the hot milk mixture into the eggs, stirring constantly.
7
Add the eggs to the milk mixture and beat until well blended.
8
Stir in the almond extract, almonds, and raisins.
9
Mix the whole wheat bread crumbs with the remaining 2 tablespoons sugar in a small bowl.
10
Sprinkle the crumbs generously over the bottom and sides of the buttered baking dish.
11
Spoon in the mixture.
12
Bake for 30 minutes.
13
Remove and let rest for 5 minutes.
14
Invert the cake onto a serving plate and serve hot in wedges with cream.

770

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup milk, 1 cup cream, ⅓ cup sugar, plus, 2 tablespoons sugar, and more.

Yes, Raisin Almond Breakfast Cake falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Raisin Almond Breakfast Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions