Pumpkin Swirl Breakfast Cake

Pumpkin swirl breakfast cake is the perfect way to start your day with a delicious and nutritious breakfast. This recipe is easy to make and can be customized to suit your personal taste preferences. The pumpkin puree and spices give this cake a unique and rich flavor, while the swirl of cream cheese adds a touch of decadence.

Making Pumpkin Swirl Breakfast Cake

Begin by preheating your oven to 350 degrees F. Grease and flour an 8 inch round baking pan. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. In a separate large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time. Stir in the pumpkin puree and vanilla extract. Gradually add the dry ingredients to the pumpkin mixture, alternating with the milk.

Cream the Yogurt, Powdered Sugar and Egg White

In a separate bowl, beat the greek yogurt, egg white and powdered sugar together until smooth. Drop spoonfuls of the yogurt mixture over the pumpkin batter in the pan. Use a knife to swirl the yogurt mixture into the pumpkin batter.

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Baking the Cake

Bake the pumpkin swirl breakfast cake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.

Delicious Pumpkin Swirl Cake for Breakfast

Pumpkin swirl breakfast cake is a delicious and nutritious way to start your day. The pumpkin puree is a good source of fiber and vitamin A, while the cream cheese adds a touch of decadence. This cake can be served warm or at room temperature. It's perfect for a weekend brunch, or as a special treat for a holiday breakfast.

Gluten Free Dairy Free

Pumpkin swirl breakfast cake is also a great option for those who are looking for a gluten-free or dairy-free option. You can substitute gluten-free flour for the all-purpose flour, and use a dairy-free yogurt alternative to make this cake suitable for those with dietary restrictions.

A Healthy Pumpkin Cake

In conclusion, pumpkin swirl breakfast cake is a delicious and nutritious way to start your day. It's easy to make, easy to customize, and perfect for a weekend brunch or a special holiday breakfast. With its unique combination of pumpkin puree and yogurt, this cake is sure to become a family favorite.

Love cake for breakfast? Try this delicious matcha cake recipe!

Pumpkin Swirl Breakfast Cake

For the Cake:

• 3 tablespoon butter

• ½ cup brown sugar or coconut sugar

• ½ teaspoon vanilla

• 1 egg

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

• ½ cup unbleached all purpose flour

• ½ teaspoon baking powder

• ¼ teaspoon baking soda

• 1 ½ teaspoon pumpkin pie spice

For The Topping:

• ¼ cup plain or vanilla greek yogurt

• ¼ cup powdered sugar

• 1 egg white

• ¼ teaspoon vanilla (omit if you use vanilla greek yogurt)

• 1 tablespoon unbleached all purpose flour

Directions

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

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