Pressure Cooker Pumpkin Pecan Breakfast Cake with Maple Cinnamon Sauce

tidbits-cami.com

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.

INGREDIENTS

– Eggs – Brown sugar – Butter – Pumpkin – Plain yogurt – Vanilla

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.

5

Add 1 cup of water to the pressure cooker pot and place a trivet inside. Carefully place the springform pan on the trivet.

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