Pumpkin Swirl Breakfast Cake

• FOR THE CAKE:
• 1/2 cups Unbleached All-purpose Flour
• 1/2 teaspoons Baking Powder
• 1/4 teaspoons Baking Soda
• 1-1/2 teaspoon Pumpkin Pie Spice
• 3 Tablespoons Butter
• 1/2 cups Brown Sugar
• 1 whole Egg
• 1/2 cups Pumpkin Puree (do Not Use Pumpkin Pie Filling)
• 1/2 teaspoons Vanilla
• FOR THE TOPPING:
• 1/4 cups Vanilla Or Plain Greek Yogurt
• 1/4 cups Powdered Sugar
• 1 whole Egg White
• 1/4 teaspoons Vanilla (omit If You Used Vanilla Yogurt)
• 1 Tablespoon Unbleached All-purpose Flour

1. Preheat oven to 350 F. Lightly grease an 8-inch round cake pan.
2. In a medium-sized bowl, mix together the flour, baking powder, baking soda and pumpkin pie spice. Set aside for later use.
3. In a large mixing bowl, beat together the butter, brown sugar, egg, pumpkin and vanilla on medium speed until mixture becomes light and fluffy. Stop mixer and scrape the sides of the bowl if necessary. Turn mixer to low and slowly add in the flour mixture until mixture becomes well blended.
4. Spread the mixture into the cake pan, filling it 2/3 of the way full.
5. In another bowl, combine the topping ingredients. Whisk for approximately one to two minutes or until mixture becomes smooth and creamy. Spoon the topping mixture onto various parts of the cake. Using a spatula or knife, make swirls in the cake.
6. Bake at 350 F for 25-30 minutes. Cake is done when a 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.
7. Makes 8 servings.

cake, flour, baking powder, ubc, pie spice, butter, brown sugar, egg, pumpkin puree, vanilla, ubc, ubc, egg white, ubc, flour

Taken from tastykitchen.com/recipes/breads/pumpkin-swirl-breakfast-cake/ (may not work)