Pressure Cooker Berries and Cream Breakfast Cake
Made in a decorative bundt pan, swirled with a divine Berry Compote and drizzled with a Sweet Yogurt Glaze, this cake is loaded with protein and whole grains, and is officially back on the top 5 breakfast requests
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 -6 servings 1x
- Category: Breakfast
- Method: Pressure cooker
- Cuisine: American
Ingredients
5 eggs
¼ cup sugar
2 tablespoons butter, melted
¾ cup ricotta cheese
¾ cup plain or vanilla yogurt
2 teaspoons vanilla extract
1 cup whole wheat pastry flour or white whole wheat flour
½ teaspoon salt
2 teaspoons baking powder
½ cup Berry Compote
Sweet Yogurt Glaze
Berry Compote
(Best made the day before and used cold. Recipe makes more than needed for this cake.)
2 cups blueberries
1 cup sliced strawberries
zest of 1 lemon
⅓ cup pure maple syrup or honey
1 tablespoon water
1 tablespoon cornstarch
Sweet Yogurt Glaze
¼ cup yogurt
½ teaspoon vanilla extract
1 teaspoon milk
1–2 tablespoons powdered sugar
Instructions
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. Add blueberries, strawberries, lemon zest, and maple syrup to the pressure cooker pot and stir. Secure the lid and turn pressure release knob to a 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 sauté and bring compote to a light boil. While whisking, pour in cornstarch mixture and whisk constantly until compote thickens. Cool and store in a sealed container in the fridge.
For the Breakfast Cake, generously grease a 6 cup bundt pan with nonstick cooking spray, set aside.
Beat together eggs and sugar until smooth. Add the butter, ricotta cheese, yogurt, and vanilla, continue mixing 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 ½ 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.
When pressure cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
Remove pan from pressure cooker. 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.
To make the Sweet Yogurt Glaze, whisk together the yogurt, vanilla, milk, and powdered sugar; set aside.
Notes
To make removal of the pan easier, create a tinfoil sling by folding a piece of tinfoil into thirds. The foil must be long enough to fit around the base of the bundt pan. The bundt pan will sit on top of the tinfoil with a piece of foil coming up on both sides. Fold the side pieces down, so as not to interfere with the lid. When cake is done, grab the sides of the foil and lift pan from the pot.