Make mornings special with this 100% whole grain, protein rich berry and cream breakfast cake. Pretty enough to be called a cake and healthy enough to be called breakfast!
Ingredients
Berry Compote
2cupsblueberries
1 cupsliced strawberries
zest of 1 lemon
1/3cuppure maple syrup or honey
1tbsp water
1tbspcorn starch
Sweet Yogurt Glaze
1/4 cupyogurt
1/2tsp vanilla extract
1tspmilk
1-2tbsppowdered sugar
Cake
1/4cupsugar
2tbsp butter, melted
3/4cupricotta cheese
3/4cupplain or vanilla yogurt
2tspvanilla extract
1 cupwhole wheat pastry flour or white whole wheat flour
1/2tspsalt
2tspbaking powder
1/2cupberry compote
sweet yogurt glaze
Instructions
Berry Compote
Add blueberries, strawberries, lemon zest and maple syrup to the pressure cooker pot and stir to combine.
Secure the lid and turn pressure release knob to the sealed position.
Cook at high pressure for 3 minutes.
When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
In a small bowl whisk together cornstarch and water.
Select saute and bring compote to a light boil.
While whisking, pour in cornstarch mixture and whisk constantly until compote thickens.
Store sealed in a container in the fridge.
Sweet Yogurt Glaze
Whisk together the yogurt, vanilla extract, milk and powdered sugar; set aside.
Cake
Generously grease a 6 cup bundt pan with non-stick cooking spray.
Beat together the eggs and sugar until smooth.
Add the butter, ricotta cheese, yogurt and vanilla. Mix until smooth.
In a separate bowl, whisk together the flour, salt and baking powder.
Combine the dry and wet mixtures, then pour into the prepared bundt pan.
Using 1/2 cup of the berry compote, drop by tablespoons on top of the batter and swirl in with a knife.
Add 1 cup of water to the pressure cooker pot and place a trivet inside.
Place bundt pan on top of trivet.
Secure the lid and turn pressure release know to sealed position.
Cook at high pressure for 25 minutes.
When pressure cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
Remove pan from pressure cooker. Allow to cook slightly.
Loosen the sides of the cake from the pan and turn over onto a plate.
Drizzle with sweet yogurt glaze and serve warm.
Notes
Prepare the Berry Compote ahead of time so that it is cold and thick. If used warm, it has a tendency to sink to the bottom of the pan.
Did you make this?
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