Start your day off with the tastes and smells of Autumn, in this Pumpkin Pecan Breakfast Cake with Maple Cinnamon Sauce easily made in the pressure cooker.
*Disclosure: We were given product from Fagor America, Inc. for the purpose of this post. All opinions are our own. Affiliate links are included below.
Hey everybody! This is Marci from the delicious-food-but-not-so-pretty house, side of TIDBITS (there’s a reason all photography takes place at Cami’s. I keep hoping she’ll make her way over to my house now that her’s is perfect….hint hint).
I grew up in a home of six kids and had no idea how much food we must have been going through. There’s good reason why most of our meals consisted of casserole after casserole after casserole. I only have 3 children, 6 and under, and am shocked at how much food such a small body can consume. How does a belly the size of a grapefruit hold half a watermelon? I don’t even bother with the Kids Meals anymore. Just give me 6 cheeseburgers, 3 bags of apples and 3 ice cream cones. No doubt I’ll be begging my mom for casserole recipes when my kids are teenagers!
When I started making breakfast cakes, like my berries and cream version, it was a total hit and I was constantly making different variations of it. Unfortunately, by the time my night owl husband woke up in the mornings, my kids had it polished off. Not good. Fortunately, Fagor Amercia, Inc. offered to send Cami and I an 8 quart electric pressure cooker to try out, and it completely solved this problem.
I never realized I needed a larger capacity pressure cooker, but I am LOVING this new appliance! The Fagor LUX Multi Cooker 8 quart can make huge batches of applesauce, wassail , pumpkin puree, soup, and shredded meat. Plus, I can 1 ½ my breakfast cake recipe because now I can fit an 8 inch springform pan inside the pot! (I’m still on a search for a 9 inch that will fit if anyone has made that discovery).
However, more batter meant longer cooking time which, I didn’t like. Then I discovered this amazing thing called a Heating Core. It took the cook time from 50 minutes down to 30 and it officially earned it’s place on my “favorite pressure cooker accessories” list. I’ve used it for banana, apple and corn bread and it makes a big difference every time.
If you haven’t jumped onto the Electric Pressure Cooker train just yet (or you’re considering buying a second one- DO IT!) make sure and check out the Fagor LUX Multi Cooker in the 8 quart size. Like the 6 quart, it has functions for pressure cooking, slow cooking, yogurt, white rice, brown rice, and risotto, as well as cooking assist functions to include, simmer, saute, steam, and brown, but it can make MORE FOOD! Which apparently, my young family requires. Hopefully there is a 20 quart size for when my kids are teens!
So to make a breakfast cake just for Fall, I created this heavenly version with pumpkin, cinnamon, cranberries and pecans. The cake itself is mildly sweet, which I love, but my kids needed an extra sumpin’ sumpin’, so the maple cinnamon drizzle made with yogurt to keep it breakfast-y, was born. If I’m feeling like I need some points in the “Best Mom Ever” department, I’ll even swap out the cranberries for chocolate chips. Very good choice!
Pressure Cooker Pumpkin Pecan Breakfast Cake with Maple Cinnamon Sauce
Perfect for breakfast, this healthy, whole grain, Pumpkin Spice Breakfast Cake is a treat to wake up to on a cool Autumn morning!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: About 6 servings 1x
- Category: Breakfast
- 8 eggs
- ¼ cup brown sugar, lightly packed
- 3 tablespoons butter, melted
- 1 cup pumpkin
- ½ cup plain yogurt
- 2 teaspoons vanilla
- 1 ½ cups whole wheat pastry flour or white whole wheat flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- 1 ½ teaspoons pumpkin pie spice
- ¾ cup dried cranberries
- ¾ cup chopped pecans
- Maple Cinnamon Sauce
- 1 cup yogurt
- ¼ cup maple syrup
- 1 teaspoon cinnamon
- ½ teaspoon vanilla extract
- Grease an 8 inch springform pan and the heating core (inside and out) with nonstick cooking spray.
- Beat together the eggs and sugar until smooth. Add the butter and mix well. Add pumpkin, yogurt and vanilla, whisk to combine.
- In a separate bowl, whisk together the flour, salt, baking powder, cinnamon, and pumpkin spice. Combine with the egg mixture. Fold in the raisins and pecans.
- Place the heating core in the center of the prepared pan and fill with batter. Pour the remaining batter into the pan, making sure to keep the core in the center of the pan.
- Add 1 cup of water to the pressure cooker pot and place a trivet inside. Carefully place the springform pan on the trivet.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 30 minutes. If not using a Heating Core, cook at high pressure for 50 minutes.
- While the cake is cooking, make the Maple Cinnamon Sauce. Add all of the sauce ingredients into a small bowl and whisk until smooth.
- When pressure cooking is complete, use a 10 minute natural release.
- Place the pan on a cooling rack and carefully remove the springform ring.
- Serve the cake warm with a drizzle of Maple Cinnamon Sauce.
To make the breakfast cake in a 6 quart pot and 7 inch spring form pan, the ingredients will need to be scaled back to the following amounts. Then continue with recipe directions. Cook time will be 40 minutes without a heating core and 20 minutes with a heating core. The sauce can also be scaled back but it stores well in the fridge so I suggest making the full recipe and having leftover sauce for pancakes, french toast, etc.
1/8 cup brown sugar, packed
2 tablespoons butter
3/4 cup pumpkin
1/2 cup yogurt
1 1/2 teaspoons vanilla
1 cup whole wheat pastry flour
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon pumpkin pie spice
1/2 cup cranberries
1/2 cup chopped pecans
Shop this Post:
I will be using a 6 quart IP. Instead of a 7 inch springform pan, how about using a 6 cup bundt pan?
I was really excited to see this recipe, but then I was disappointed because I only have a 6 qt instant pot! Would you recommend scaling it down for a 7 inch spring form? Thanks for all of the recipes! I’ve been making yogurt weekly since I received my instant pot!:)
Aubri, I make yogurt just about weekly too, my kids will go through a quart of it just for breakfast. I’ll scale the recipe back to a 6 quart pot and add that to the end of the recipe. I’ve tried making the the posted recipe in a 6 quart and it was dry and tough by the time it was cooked all the way through.
Thanks so much!