Pumpkin Ricotta Breakfast Bundt
If you still have a bit of pumpkin pur̩e tucked away in your freezer Рor maybe a lonely can hiding in the back of your pantry РI have just the recipe for you: this magical Pumpkin Ricotta Breakfast Bundt. We all know that cake for breakfast is not (or at least should not be) an everyday thing, but something that feels a little indulgent and looks downright stunning is perfect for a cozy brunch centerpiece, or special-occasion morning.
This is undeniably a cake, but it is cake with several intentional upgrades that help it lean just a little more wholesome than it looks:
- Both the pumpkin spice cake and the ricotta cheesecake components sit on the low end of the sugar spectrum. The natural sweetness of the pumpkin and the milky richness of the ricotta shine through.
- White whole wheat and oat flours add fiber, protein and a more satisfying texture. The oat flour also helps the cake stay moist and tender despite the slightly lower sugar content.
- Ricotta cheese brings lower fat and higher protein than cream cheese giving a lighter, more breakfast-friendly profile.
- Greek yogurt adds even more protein and restores the gentle tang that ricotta alone can’t provide.
Bundt have always struck me as edible centerpieces – impressive without being fussy. This one is particularly dramatic with its distinct bands of color and texture. And would you believe that those layers actually swap places in the oven?
You start by pouring the pumpkin spice cake batter into the pan and then the ricotta cheesecake batter is poured over the top. Logically, you’d expect the pumpkin spice cake layer to remain on top when the cake is turned out of the pan. Instead, the tender pumpkin spice cake becomes the base and the rich, creamy ricotta cheesecake becomes the top – like a little bit of baking magic.
That magic comes down to density: as the cake batter bakes, the leavening agents cause it to lighten and expand, allowing the denser cheesecake batter to gently sink toward the bottom of the pan – which ultimately becomes the top of the cake.
So there you have it: a special occasion breakfast treat made with whole wheat and oat flours for extra substance, and a ricotta‑and‑Greek‑yogurt layer that’s lighter and more protein‑rich than traditional cheesecake. It is still an indulgence, of course – but it is one you can feel at least a little bit good about.
Equipment
Ingredients
Method
- Preheat oven to 350°F. Grease and flour a 12-15 cup Bundt pan, tapping out excess flour (or use a commercial cake release spray [like Wilton or Baker's Joy] or
homemade cake goop ). Adjust the oven rack down to the bottom third of the oven.
- In a medium bowl, whisk together white whole wheat flour, oat flour, baking powder, salt, cinnamon, ginger, cloves and nutmeg. Set aside.196 g (1 ¾ cups) white whole wheat flour, 60 g (½ cup) oat flour, 10 g (2 tsp) baking powder, 6 g (1 tsp) baking soda, 6 g (1 tsp) salt, 6 g (2 tsp) ground cinnamon, 3 g (1 tsp) ground ginger, 1/4 tsp (¼ tsp) ground cloves, 1/4 tsp (¼ tsp) ground nutmeg
- In a large liquid measuring cup with a spout, whisk together buttermilk and vanilla until fully combined. Set aside.320 g (1 â…“ cups) buttermilk, 5 g (1 tsp) vanilla
- In a large mixing bowl, beat the oil, butter and sugars with an electric mixer until fully combined and lightened in color, about 3-5 minutes. Add the eggs one at a time beating until the egg is fully incorporated after each addition.113 g (½ cup) vegetable oil, 112 g (½ cup) unsalted butter, 150 g (¾ cup) sugar, 165 g (¾ cup) brown sugar, 3 large eggs
- Beat the pumpkin into the egg and butter mixture until it is fully combined. It may look slightly curdled at this point, especially if any of your ingredients are not fully up to room temperature, don’t worry, it will come together in the next step. Alternate adding the flour mixture and the buttermilk mixture – 1/3 flour mixture followed by 1/2 buttermilk – starting and ending with the flour mixture. Stir after each addition just until no unmixed pockets of ingredients remain. The final mixture should be a smooth, thick batter.425 g (15 oz) pumpkin puree
- Pour the batter into the prepared Bundt pan – tap on the counter to release any bubbles or air pockets.
- In a medium bowl, combine ricotta, yogurt, eggs, sugar, cornstarch, vanilla, and salt. Whisk until combined. Carefully pour all over the top of the cake batter in the Bundt pan. Jiggle the pan a bit to even out the cheese mixture, if necessary.284 g (10 oz) ricotta cheese, 142 g (5 oz) Greek yogurt, 2 large eggs, 100 g (½ cup) toasted sugar, 16 g (2 tbsp) corn starch, 15 g (1 tbsp) vanilla bean paste, 3 g (½ tsp) salt
- Bake for 75-90 minutes or until toothpick inserted in center comes out clean (or internal temperature of ~205°F). Remove from the oven and allow to cool for 15 minutes in the pan.
- Place a cooling rack on top of the cake and flip cake over and out onto rack. Allow to cool completely before slicing and serving. Store leftovers in the refrigerator.
Notes
- Use a very thick Greek yogurt – I found that Fage works well. Thinner Greek yogurts will make the cheesecake batter too loose which will change how the cake bakes and impact the final texture. If you need to use a thinner yogurt, you can strain it through cheese cloth or a coffee filter to remove excess liquid. Weigh or measure the yogurt after straining.
- Avoid leaving the cake in the pan for too long after baking, that traps steam with the cake which can make the it read as soggy and could also make the ricotta cheesecake layer stick to the pan instead of releasing cleanly.
Private Notes
Nutrition
Tried this recipe?
Let us know how it was!More recipes you might enjoy:
About The Author
