Berries and Cream Breakfast Cake is pretty enough to be called a cake, but healthy enough to call it breakfast! Make mornings special with this 100% whole grain, protein rich breakfast cake recipe for your Pressure Cooker. This Instapot bundt cake recipe would be perfect for a weekend brunch.
Hey everybody! It’s Marci from the food side of TIDBITS blog, and I’m so excited to add a little excitement to your first meal of the day!
Between my three kids, my mother and my sister Cami, there were five birthdays celebrated in less than 2 weeks in July. That’s just way too much birthday cake and piñata candy for me to watch my kids inhale and still be able to keep my cool.
On the day of my twin boys’ birthday, I didn’t have ingredients for a cake, or the ambition to make one. What I did have was a fresh batch of homemade yogurt and Barbara’s Pressure Cooker Berry Compote sitting in my fridge needing to be used up.
Making Berries and Cream Breakfast Cake in an Instant Pot
My brain started spinning with ideas of a healthy, whole grain cake that could be perfectly acceptable for both breakfast and birthdays. Now keep in mind, my boys turned 4. This healthy breakfast cake may not be so acceptable for a 10 year old with visions of a Ninja Turtle face cake.
So using my brand new 6 cup bundt pan, I whipped up an eggy, whole wheat batter, swirled in some berry compote and threw it in the pressure cooker. And it was ADORABLE! Just as pretty as any traditional birthday cake!
To kick it up a notch, I mixed some yogurt with a bit of powdered sugar, drizzled it over the top, all fancy like, added candles, and I just knew this was gonna be a hit.
When my sons walked down the stairs that morning with those adorable little, just-woke-up faces, they beamed with joy when they realized it was their birthday AND they were having CAKE for breakfast.
Cue big sister crushing their excitement with the statement, “That’s not even a real cake, that’s breakfast.” Luckily they were too dazzled to notice her statement, and I got double the hugs for the “Best Cake Ever”.
Note: This cake can be cooked in a 7 inch springform pan as well, but the cook time will need to be increased to 40 minutes.
If you would like to mix things up, try substituting the berry compote with our Pressure Cooker Peach Compote.
And of course, our personal preference is using pressure cooker Homemade Yogurt for the batter and drizzle.
With all the cuteness to make it feel like an extraordinary day, plus healthy ingredients to make it a well balanced breakfast, this cake will be making frequent appearances in my home. I hope it will for you too!
Pressure Cooker Berries and Cream Breakfast Cake
- 5 eggs
- 1/4 cup sugar
- 2 tablespoons butter, melted
- 3/4 cup ricotta cheese
- 3/4 cup plain or vanilla yogurt
- 2 teaspoons vanilla extract
- 1 cup whole wheat pastry flour or white whole wheat flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup Berry Compote
- Sweet Yogurt Glaze
- Berry Compote (prepare and chill beforehand)
Sweet Yogurt Glaze
- 1/4 cup yogurt
- 1/2 teaspoon vanilla extract
- 1 teaspoon milk
- 1-2 tablespoons powdered sugar
Prepare the Berry Compote beforehand so it is cold and thick. If used warm, it has a tendency to sink to the bottom of the pan.
For the Breakfast Cake, generously grease a 6 cup bundt pan with nonstick cooking spray.
Beat together the eggs and sugar until smooth. Add the butter, ricotta cheese, yogurt, and vanilla and mix until smooth.
In a separate bowl, whisk together the flour, salt, and baking powder. Combine with the egg mixture. Pour into the prepared bundt pan.
Using 1/2 cup of 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. Carefully place the bundt pan on the trivet.
Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 25 minutes.
While the cake is cooking, make the Sweet Yogurt Glaze by whisking together the yogurt, vanilla, milk, and powdered sugar; set aside.
When pressure cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
Remove pan from pressure cooker. Let cool slightly. Loosen the sides of the cake from the pan and gently turn over onto a plate.
Drizzle with Sweet Yogurt Glaze and serve warm.
Tip: To make removal of the pan easier, use this tip.