Comments on: Pressure Cooker Berries and Cream Breakfast Cake

By: Kay

Kay — Mon, 07 May 2018 02:23:16 +0000

HELP! This is the first cake or dessert in my pressure cooker. The cake was soggy and it was not done, tested with toothpick. I tried for another 15 min. and it was really soggy. I gave up and put it in the oven. I have a Cosori pressure cooker which I am happy with and other recipes have turned out well. I wouldn’t think the brand of electric pressure cooker would matter.

By: Marci

Marci — Mon, 07 May 2018 00:56:26 +0000

In reply to Kay. Kay, this cake is reminiscent of a German pancake. It’s a different taste and texture than an actual cake. It’s whole grain and has lots of protein which makes it a great breakfast!

By: Kay

Kay — Sun, 06 May 2018 22:51:10 +0000

Why does the recipe call for so many eggs? I will be trying this recipe today. Already made the compote…delicious.

By: Marci

Marci — Sun, 31 Dec 2017 19:55:35 +0000

In reply to Cyndi. Cyndi, I prefer the white whole wheat flour MUCH more over the regular whole wheat. Regular whole wheat seems heavier and the taste is a bit overwhelming. I'm sure that's why you had the grainy issues. I haven't had issues with the soggy texture on the bottom, but covering it with foil would solve that for you. You could also make this in a regular round springform pan and add about 10 minutes to the cook time. I'm glad you enjoyed it! If you have issues again, check back with me :)

By: Cyndi

Cyndi — Sun, 31 Dec 2017 16:54:52 +0000

I just made the cake today. We loved it, but just had a few issues.

Needless to say stores haven’t stocked up too well after holiday baking when I went shopping. I only had regular whole wheat flour and all purpose white flour on hand and couldn’t get what you suggested. Does the flour make that big of a difference? We had a slight grainy texture from the regular whole wheat flour. Also, the bottom of the bundt cake (top when it is cooking) seemed mushy from the water during cooking. Is this normal, should I use a higher trivet, or should I wrap the pan loosely in foil to help prevent water getting on the cake?

By: Barbara Schieving

Barbara Schieving — Mon, 30 Oct 2017 01:38:42 +0000

In reply to Julie.

Hi Julie – a 6 x 3 round cake pan should work, just don’t fill it more than 2/3’s full. I’d try a 20 minute cook time. Let me know how it goes 🙂

By: Julie

Julie — Mon, 30 Oct 2017 01:32:38 +0000

I have a 6×3 Fat Daddio’s round cake pan. It holds 4 cups of water (easily). Would I be able to make the cake in that pan? I also have a slightly smaller cake pan that I could pour the extra batter into and make 2 cakes.

By: Barbara Schieving

Barbara Schieving — Wed, 14 Jun 2017 01:56:53 +0000

In reply to Rhonda Tenderholt.

Hi Rhonda – you should be able to double the recipe and bake it in a full size bundt pan in the oven at 350 degrees. My guess is 55 minutes for the full size bundt. http://www.barbarabakes.com/lemon-zucchini-bundt-cake/

By: Rhonda Tenderholt

Rhonda Tenderholt — Tue, 13 Jun 2017 19:45:10 +0000

I’m in a time crunch and I’m not finding a bundt or spring form pan in the sizes needed for me to take this breakfast cake for my Bible study on Thursday. Is there a conversion for the oven? I really wanted to make it in the IP but, doesn’t look like it’ll happen since my little town doesn’t have the pans needed and I can’t order them to get here when I need them.

Thanks.

By: Barbara Schieving

Barbara Schieving — Tue, 13 Jun 2017 02:48:03 +0000

In reply to Rhonda Tenderholt. Thanks Rhonda - hope you and those at Bible Study love it!