*This post was first seen on Pressure Cooking Today, where I contribute.
There is nothing better than a smooth morning to start your day. I have found the perfect pressure cooker recipe for making mornings feel a bit more special with this 100% whole grain, protein rich Berries and Cream Breakfast Cake. It’s pretty enough to be called a cake, but healthy enough to call it breakfast!
As you know, breakfast is the most important meal of the day but sometimes we can get tired of the same bacon and eggs every day. My kids’ birthday was coming up and I wanted to make them something special and I thought, how can I make a healthy pressure cooker breakfast that is perfectly acceptable for both breakfast and birthdays? That is how I came up with my Berries and Cream Breakfast Cake recipe!
So using my brand new 6 cup bundt pan, I whipped up an eggy, whole wheat batter, swirled in some berry compote and threw it in the pressure cooker. And it was ADORABLE! Just as pretty as any traditional birthday cake! To kick it up a notch, I mixed some yogurt with a bit of powdered sugar, drizzled it over the top, all fancy like, added candles, and I just knew this was gonna be a hit. Â
With all the cuteness to make it feel like an extraordinary day, plus healthy ingredients to make it a well balanced breakfast, this cake will be making frequent appearances in my home. I hope it will for you too!
Note: This cake can be cooked in a 7 inch springform pan as well, but the cook time will need to be increased to 40 minutes.
If you would like to mix things up, try substituting the berry compote with our Pressure Cooker Peach Compote. And of course, our personal preference is using pressure cooker Homemade Yogurt  for the batter and drizzle.
Please CLICK HERE or on the button below to view, print, save or download Berries and Cream Breakfast Cake recipe.
Hope you get a chance to try this recipe! Thanks for reading!
Cami and Marci
None of my pans are small enough to fit in my pressure cooker. How long and what temperature would a 12 cup bunt pan cook in a regular oven?
I would try 350 degrees for 40-45 minutes and then check it. Let me know if you try it!
So, Marci, I tried changing up the yogurt making methods and it WORKED! Sure enough my Instant Pot did not reach 200 degrees, so once the boil function ended, I turned on the saute function and brought the milk up to 200 Then after the milk cooled to 110 degrees, I added my yogurt for culturing and put it back into the Instant Pot and after almost 5 hours, it was firm. I let it chill in the fridge over night and then drained it the next day. It was perfect. Got close to a quart of whey off of it, but it was again, the most delicious yogurt ever!
Yay! I’m so glad it worked out for you. I’ve made yogurt a bazillion times and I still get excited when I see that my milk has transformed into thick, glorious yogurt. I usually warm mine to about 185. Is there an advantage I’m not aware of to taking it to 200 degrees?