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
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
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
Pumpkin Yogurt by Green Lite Bites
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