Pressure Cooker Berries and Cream Breakfast Cake
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
Ingredients
- 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
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
Berry Compote
- 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.
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.
- To make the Sweet Yogurt Glaze, whisk together the yogurt, vanilla, milk, and powdered sugar; set aside. Drizzle cake with Sweet Yogurt Glaze and serve warm.
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.
Pin It:
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.
Why does the recipe call for so many eggs? I will be trying this recipe today. Already made the compote…delicious.
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!
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?
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 🙂
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.
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 🙂
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.
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/
I will be making this tomorrow for the family to test it. IF I do it correctly and it turns out, I will be taking this to Bible Study on Thursday. Thank you for the recipe. I got it off the Instant Pot Community group on Facebook, even though I had already liked your page a bit ago, just never had an instant pot or pressure cooker to try your recipes. Then I looked through more carefully, and realized that it’s not all IP or pressure cooker recipes (DUH!) and boy do I get hungry looking at all these recipes!
Thanks Rhonda – hope you and those at Bible Study love it!
Lucky boys Marci! This is a great breakfast cake, and I can picture the sweet smiles on their little faces… I raised 4 sons 🙂 Pinning!
You ladies have such great imaginations. Thanks for all the great pressure cooker ideas. My wife loves the ideas but she likes it even better because I do most of the cooking. She loves the time saved by using our electric pressure cooker.
You’re wife is one lucky lady! Thanks for your kind words ?
This cake looks amazing, I want to make it this weekend. I have a load of fresh blueberries I need to use up. I was wondering if I can mix in a handful of fresh blueberries, or will the get to wet?
That will be delicious! I’d omit the compote and throw in 1 1/2 cups blueberries and zest of a lemon. After its cooked, Sprinkle the top with turbinado and throw it under the broiler for a couple minutes. That will be a version in my cookbook actually and its divine!
That sounds delicious, thank you for the tips. I will let you know how it turns out. This will be my first attempt at baking in the pressure cooker.
This looks delicious! Do you have to use the ricotta cheese? If not, what would you use in its place? All I need now are the strawberries to make the compote. One other question concerning the yogurt. I make the homemade yogurt and wondered how long the yogurt can keep in the fridge along with the whey?
Thanks.
I’ve used cottage cheese in its place before or if your yogurt is thick, just double up on the amount of yogurt. And the compote is so wonderfully adaptable. My sister made hers with blackberries. The yogurt and whey will be okay for at least 2 weeks if stored covered in a clean container. It will get a bit more tart with time, but not by much. I hope you love it! It’s a family favorite around here!