Berries and Cream Breakfast Cake
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
- 2 cups blueberries
- 1 cup sliced strawberries
- zest of 1 lemon
- 1/3 cup pure maple syrup or honey
- 1 tbsp water
- 1 tbsp corn starch
Sweet Yogurt Glaze
- 1/4 cup yogurt
- 1/2 tsp vanilla extract
- 1 tsp milk
- 1-2 tbsp powdered sugar
Cake
- 1/4 cup sugar
- 2 tbsp butter, melted
- 3/4 cup ricotta cheese
- 3/4 cup plain or vanilla yogurt
- 2 tsp vanilla extract
- 1 cup whole wheat pastry flour or white whole wheat flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 cup berry 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.