Pressure Cooker Berries and Cream Breakfast Cake

• Vegetarian

• Refrigerated

  • 5 Eggs

• Baking & Spices

  • 2 tsp Baking powder
  • 1 tbsp Powdered sugar
  • 1/2 tsp Salt
  • 1/4 cup Sugar
  • 2 1/2 tsp Vanilla
  • 1 cup Whole wheat pastry flour or white whole wheat flour
  • 2 Yogurt glaze, Sweet

• Bread & Baked Goods

  • 1 Breakfast cake

• Dairy

  • 2 tbsp Butter
  • 1 tsp Milk
  • 3/4 cup Plain or vanilla yogurt
  • 3/4 cup Ricotta cheese
  • 1/4 cup Yogurt

• Desserts

  • 1/2 cup Berry compote

Found on pressurecookingtoday.com

Directions

• 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. For the Breakfast Cake, generously grease a 6 cup bundt pan with nonstick cooking spray. Beat together the eggs and sugar until smooth. Add the butter, ricotta cheese, yogurt, and vanilla and mix 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 1/2 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. While the cake is cooking, make the Sweet Yogurt Glaze by whisking together the yogurt, vanilla, milk, and powdered sugar; set aside. When pressure cooking is complete, use a natural release for 10 minutes and then release any remaining pressure. Remove pan from pressure cooker. Let cool slightly. Loosen the sides of the cake from the pan and gently turn over onto a plate. Drizzle with Sweet Yogurt Glaze and serve warm. Tip: To make removal of the pan easier, use this tip.