DOUBLE DECKER PUMPKIN PIE YOGURT COFFEE CAKE

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Double Decker Pumpkin Pie Yogurt Coffee Cake image

A delicious way to start off a fall day, our Double Decker Pumpkin Pie Yogurt Coffee Cake uses pumpkin-pie-flavored yogurt.

Provided by Stephanie Wise

Categories     Side Dish

Time 2h25m

Yield 8

Number Of Ingredients 15

1 1/3 cups granulated sugar
6 eggs
1/2 cup unsalted butter, melted, slightly cooled
1 teaspoon vanilla
1 container (4 oz) Yoplait® Light pumpkin pie yogurt (from 4-pack)
2 1/4 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup chopped pecans
2/3 cup packed light brown sugar
1/2 cup granulated sugar
2 teaspoons pumpkin pie spice
2 teaspoons vanilla
2 cups powdered sugar
1 to 2 tablespoons milk

Steps:

  • Heat oven to 350°F. Grease 10-inch fluted tube cake pan with shortening; lightly flour.
  • In large bowl, beat 1 1/3 cups sugar and the eggs with electric mixer on medium speed until slightly frothy. Add melted butter, 1 teaspoon vanilla and the yogurt; stir with spoon to combine.
  • In medium bowl, stir together flour, baking powder and salt with whisk. Stir dry ingredients into wet ingredients just until combined.
  • In small bowl, stir together Streusel ingredients.
  • Pour one-third of cake batter into pan. Sprinkle with one-third of streusel mixture. Repeat layers 2 more times.
  • Bake 1 hour or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Place serving plate upside down over pan; invert plate and pan. Remove pan. Cool completely, about 1 hour.
  • In another small bowl, stir together powdered sugar and enough milk to form a thick Glaze. Pour glaze over completely cooled cake. Let stand until glaze is set before cutting into slices.

Nutrition Facts : Calories 780, Carbohydrate 125 g, Cholesterol 170 mg, Fat 4 1/2, Fiber 2 g, Protein 10 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 80 mg, Sugar 95 g, TransFat 0 g

VICTORIA VELAZQUEZ
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I would have liked this recipe more if it had more pumpkin flavor.


emaan Khan
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This recipe was a bit too sweet for my taste.


Jael Alcantar
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I made this recipe gluten-free by using gluten-free flour and it turned out great!


Z A
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This recipe was easy to follow and the cake turned out moist and flavorful.


Simphiwe Mhlongo
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I've made this recipe several times and it always turns out great. It's a great way to use up leftover pumpkin puree.


Network_cc _Carder
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This recipe was absolutely delicious! I made it for my family and they all loved it. It was the perfect fall treat.