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Pumpkin Swirl Breakfast Cake

September 21, 2012

While I cough and sneeze my way through writing this post, I am secretly craving another slice of this wonderful cake. Can I say, incredible? It was the most moist cake I have ever had. I couldn’t keep my fork out of it.

I just wanted more.

Pumpkin and 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

1/2 cup brown sugar

1/2 tsp vanilla

1 egg

1/2 cup pumpkin puree (do not use pumpkin pie puree)

1/2 cup unbleached all purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

1 1/2 tsp pumpkin pie spice

For Topping:

1/4 cup plain or vanilla greek yogurt

1/4 cup powdered sugar

1 egg white

1/4 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 2/3 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

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6 Comments leave one →
  1. Eva Lu Hale permalink
    October 9, 2012 1:25 am

    Do you eat this warm or cold?

    • healthydealsnsteals permalink
      October 9, 2012 4:56 am

      I prefer it warm, but cold is fine too.

  2. November 1, 2012 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!

Trackbacks

  1. Pumpkin Pie French Toast Casserole | Burnt Apple
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