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:

Equipment:

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:

covered percent of daily need