Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
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. For the scaled back version you will need:
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