Almond Butter Pumpkin Spice Breakfast Cake with Vanilla Bean Greek Yogurt Frosting

Almond Butter Pumpkin Spice Breakfast Cake with Vanilla Bean Greek Yogurt Frosting requires around 40 minutes from start to finish. One serving contains 148 calories, 6g of protein, and 1g of fat. This recipe serves 8 and costs $1.21 per serving. If you have vanilla bean, light brown sugar, egg, and a few other ingredients on hand, you can make it. It works well as a morn meal. A few people made this recipe, and 55 would say it hit the spot. It is an affordable recipe for fans of Mediterranean food. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Veggie and the Beast Feast. Overall, this recipe earns a rather bad spoonacular score of 39%. If you like this recipe, you might also like recipes such as Orange Spice Cake with Cran-Raspberry Filling and Vanilla Bean Frosting, Whole Wheat Pumpkin Cake with Greek Yogurt Cream Cheese Frosting, and Pumpkin Layer Cake with Maple Vanilla Bean Frosting.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

½ teaspoon almond extract

1 teaspoon baking powder

1 large egg

½ cup light brown sugar, packed

½ cup quick oats

1¼ cup plain greek yogurt (I like full fat for this)

1 teaspoon pumpkin pie spice

½ cup pumpkin puree

¼ teaspoon salt

1 vanilla bean, split down the middle

1 teaspoon vanilla extract

¾ cup white whole wheat flour (or whole wheat pastry flour)

Equipment:

oven

whisk

bowl

baking paper

cake form

spatula

toothpicks

knife

Cooking instruction summary:

Preheat oven to 350 degrees.Whisk together the flour, oats, baking powder, pumpkin pie spice, and salt. Set aside.In another bowl, beat together the pumpkin and almond butter until smooth. Mix in the brown sugar, again until smooth. Whisk in the egg and extracts.Gradually add the dry ingredients to the wet ingredients, scraping down the sides as necessary, until just incorporated. Mix in the Greek yogurt, again until just incorporated.Line a 9-inch cake pan with parchment paper, and grease the whole pan liberally. Add the batter, using the back of a spoon or spatula to spread it out and push it into the sides. The batter is thick and doesn't spread much, so make it as even as possible.Bake for 25-30 minutes, until a knife or toothpick inserted in the center comes out clean. Let cool until just slightly warm to the touch.For the glaze, whisk together the yogurt and powdered sugar, then whisk in the vanilla bean seeds.Top the cake with the glaze, and sprinkle on slivered almonds (optional, but pretty). Cut into 8 slices.

 

Step by step:


1. Preheat oven to 350 degrees.

2. Whisk together the flour, oats, baking powder, pumpkin pie spice, and salt. Set aside.In another bowl, beat together the pumpkin and almond butter until smooth.

3. Mix in the brown sugar, again until smooth.

4. Whisk in the egg and extracts.Gradually add the dry ingredients to the wet ingredients, scraping down the sides as necessary, until just incorporated.

5. Mix in the Greek yogurt, again until just incorporated.Line a 9-inch cake pan with parchment paper, and grease the whole pan liberally.

6. Add the batter, using the back of a spoon or spatula to spread it out and push it into the sides. The batter is thick and doesn't spread much, so make it as even as possible.

7. Bake for 25-30 minutes, until a knife or toothpick inserted in the center comes out clean.

8. Let cool until just slightly warm to the touch.For the glaze, whisk together the yogurt and powdered sugar, then whisk in the vanilla bean seeds.Top the cake with the glaze, and sprinkle on slivered almonds (optional, but pretty).

9. Cut into 8 slices.


Nutrition Information:

Quickview
146k Calories
6g Protein
1g Total Fat
27g Carbs
4% Health Score
Limit These
Calories
146k
7%

Fat
1g
2%

  Saturated Fat
0.33g
2%

Carbohydrates
27g
9%

  Sugar
15g
17%

Cholesterol
24mg
8%

Sodium
98mg
4%

Alcohol
0.26g
1%

Get Enough Of These
Protein
6g
13%

Vitamin A
2418IU
48%

Manganese
0.26mg
13%

Phosphorus
115mg
12%

Selenium
6µg
10%

Calcium
86mg
9%

Fiber
2g
9%

Vitamin B2
0.13mg
8%

Iron
1mg
6%

Potassium
186mg
5%

Vitamin B12
0.29µg
5%

Magnesium
16mg
4%

Vitamin B5
0.34mg
3%

Zinc
0.47mg
3%

Copper
0.05mg
3%

Vitamin K
2µg
3%

Vitamin B6
0.05mg
3%

Vitamin B1
0.04mg
2%

Folate
8µg
2%

Vitamin E
0.26mg
2%

Vitamin B3
0.21mg
1%

covered percent of daily need
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