*This post was first seen on Pressure Cooking Today, where I contribute.
I know you are all thrilled to have Marci back with another pressure cooker masterpiece. Today she is helping us make 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!
Hey everybody! It’s Marci taking care of the food side of TIDBITS blog, and I’m so excited to add a little excitement to your first meal of the day!
Between my three kids, my mother and my sister Cami, there were five birthdays celebrated in less than 2 weeks in July. That’s just way too much birthday cake and piñata candy for me to watch my kids inhale and still be able to keep my cool. On the day of my twin boy’s birthday, I didn’t have ingredients for a cake or the ambition to make one. What I did have was a fresh batch of homemade yogurt and Barbara’s Berry Compote sitting in my fridge needing to be used up. So my brain started spinning with ideas of a healthy, whole grain cake that could be perfectly acceptable for both breakfast and birthdays. Now keep in mind, my boys turned 4, this healthy breakfast cake may not be so acceptable for a 10 year old with visions of a Ninja Turtle face cake.
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.
When my sons walked down the stairs that morning with those adorable little, just-woke-up faces, they beamed with joy when they realized it was their birthday AND they were having CAKE for breakfast. Cue big sister crushing their excitement with the statement, “That’s not even a real cake, that’s breakfast.” Luckily they were too dazzled to notice her statement, and I got double the hugs for the “Best Cake Ever”.
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.
Please CLICK HERE or on the button below to view, print, save or download Berries and Cream Breakfast Cake recipe.
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.
Hope you get a chance to try this recipe! Thanks for reading!
Cami and Marci
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?
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!