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    Home » Blog » bread » Pumpkin Swirl Breakfast Cake

    Pumpkin Swirl Breakfast Cake

    September 21, 2012 by burntapple 8 Comments

    This breakfast cake is just as beautiful as it is delicious! It can also double as quick and easy dessert. You will be amazed at how wonderfully moist this recipe is! I'm seriously wanting a fork right now.

    This was also an easy pumpkin cake to make, so if I can do it without ruining it, you can too! Promise!

    Pumpkin and Chobani yogurt collide to provide a sweet, tangy and satisfying breakfast cake that I"m sure your family will love.

    I'm short on words today. Just try it. 🙂

    Pumpkin Swirl Breakfast Cake

    3 tbsp butter

    ½ cup brown sugar

    ½ tsp vanilla

    1 egg

    ½ cup pumpkin puree (do not use pumpkin pie puree)

    ½ cup unbleached all purpose flour

    ½ tsp baking powder

    ¼ tsp baking soda

    1 ½ tsp pumpkin pie spice

    For Topping:

    ¼ cup plain or vanilla greek yogurt

    ¼ cup powdered sugar

    1 egg white

    ¼ tsp vanilla (omit if you use vanilla greek yogurt)

    1 tbsp unbleached all purpose flour

    Preheat oven to 350 degrees. Lightly grease an 8 inch round cake pan.

    In a bowl, mix together the flour, baking powder, baking soda and pumpkin pie spice. Set aside for later use.

    In a mixing bowl, beat together the butter, brown sugar, egg, and vanilla on medium speed until mixture becomes light and fluffy. Stop mixer and scrape the bowl if necessary. Turn mixer to low and slowly add in the flour mixture until mixture becomes well blended.

    Spread the mixture into the cake pan, filling it ⅔ of the way full.

    In another bowl, combine the topping ingredients. Whisk for approximately one to two minutes or until mixture becomes smooth and creamy. Spoon the batter onto various parts of the cake. Using a spatula or knife, make swirls in the cake.

    Bake at 350 degrees for 25-30 minutes. Cake is done when toothpick inserted into the center comes out clean. Remove from oven and allow to cool for twenty minutes before removing the cake from the pan.

    Makes 8 servings

    Related Recipes:

    Pumpkin Yogurt by Green Lite Bites

    Maple Pumpkin Parfait by The Yummy Life

    Pumpkin Bread Pudding with Brown Sugar Yogurt Sauce from Very Best Baking

    « German Chocolate Cake Cookies
    Peanut Butter and Jelly Trail MIx »

    Reader Interactions

    Comments

    1. Eva Lu Hale

      October 09, 2012 at 1:25 am

      Do you eat this warm or cold?

      Reply
      • healthydealsnsteals

        October 09, 2012 at 4:56 am

        I prefer it warm, but cold is fine too.

        Reply
    2. Kelly - Two Kids Cooking and More

      November 01, 2012 at 4:54 pm

      This looks so delicious! And we loved the monster eye tacos you linked up last week and are hoping you'd share this recipe at our Linky Party this week too!

      Show and Tell: Thanksgiving Recipes and Crafts Linky Party

      Hope you stop by and share again!

      Reply
    3. Rocky Mountain Woman

      October 22, 2013 at 4:13 pm

      Warm from the oven this would sure get your day off to a great start! love it!

      Reply

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    minimal ingredient recipes with five ingredients or less and ready in under thirty minutes! many recipes are gluten free, dairy free and FODMAP friendly too!

    I've been making over recipes since I was ten. Back then I wasn't so great at it and created everything from rubber cakes for my Dad's birthday to rock muffins that put a hole in the wall.

    Diagnosed with colitis ten years ago and with three young children I had to learn to cook. But life was busy and there wasn't a lot of time to cook or figure out what I could eat!

    Burnt Apple became my personal coffee shop--a place to share, talk and vent! I share minimal ingredient recipes with five ingredients or less and ready in under thirty minutes!

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