How to Make a Breakfast Cake with Raisins and Walnuts, with a Light and Soft Texture and No Raisins Sticking to the Bottom

Important Notes

• The "cup" refers to a French teacup.

• Be sure to wash and dry the raisins beforehand.

How to make Raisin and Walnut Breakfast Cake

Step 1
To make the breakfast cake, break the eggs into a bowl, add the vanilla, and beat for 2-3 minutes with an electric mixer. Then, add the sugar and continue beating on high speed for about 7 minutes until it becomes pale and thick.

Step 2
Now, use a spatula to scrape the sides, add the oil, and beat for about 30 seconds until the oil is incorporated. Then, add the yogurt and beat for another 30 seconds.

Step 3
Sift the flour, baking powder, and salt together twice, and sift them into the mixture for the third time. Gently stir with a spatula until the flour is fully incorporated and smooth. Then, add the walnuts and raisins, and gently mix until evenly distributed.

Step 4
Mix 1 tablespoon of solid oil with 2 tablespoons of flour and grease the breakfast cake pan (or loaf pan). You can line the bottom with parchment paper and lightly grease it with solid oil instead of using flour.

Step 5
Pour the cake batter into the pan and spread it evenly with a spatula. Tap the pan a few times on the counter to release any air bubbles.

Step 6
Place the pan in the oven that has been preheated to 180°C (350°F). Bake for about 45 minutes until the cake is done. Towards the end of baking, turn on the grill setting in the oven to make the top of the cake golden brown.

Step 7
When the cake is done, remove it from the oven and let it cool slightly. Then, use a knife to loosen the edges of the cake, flip it onto a serving plate, slice, and serve. Enjoy!