Perfect for breakfast, this healthy, whole grain, Pumpkin Spice Breakfast Cake is a treat to wake up to on a cool Autumn morning!
Maple Cinnamon Sauce
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.
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