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Pressure Cooker Pumpkin Pecan Breakfast Cake with Maple Cinnamon Sauce

Pumpkin breakfast cake with a cinnamon maple drizzle - made in the pressure cooker.

Perfect for breakfast, this healthy, whole grain, Pumpkin Spice Breakfast Cake is a treat to wake up to on a cool Autumn morning!

Ingredients

Scale
  • 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

Instructions

  1. Grease an 8 inch springform pan and the heating core (inside and out) with nonstick cooking spray.
  2. Beat together the eggs and sugar until smooth. Add the butter and mix well. Add pumpkin, yogurt and vanilla, whisk to combine.
  3. 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.
  4. 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.
  5. Add 1 cup of water to the pressure cooker pot and place a trivet inside. Carefully place the springform pan on the trivet.
  6. 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.
  7. While the cake is cooking, make the Maple Cinnamon Sauce. Add all of the sauce ingredients into a small bowl and whisk until smooth.
  8. When pressure cooking is complete, use a 10 minute natural release.
  9. Place the pan on a cooling rack and carefully remove the springform ring.
  10. Serve the cake warm with a drizzle of Maple Cinnamon Sauce.

Notes

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.
5 eggs
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