DESSERT OF THE WEEK – Double Decker Pumpkin Pie Yogurt Coffee Cake
A delicious way to start off a fall day, our Double Decker Pumpkin Pie Yogurt Coffee Cake uses pumpkin-pie-flavored yogurt.
PREP TIM: 15 MIN
TOTAL TIME: 2 HR 25 MIN
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
1 – Heat oven to 350°F. Grease 10-inch fluted tube cake pan with shortening; lightly flour.
2 – 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.
3 – In medium bowl, stir together flour, baking powder and salt with whisk. Stir dry ingredients into wet ingredients just until combined.
4 – In small bowl, stir together Streusel ingredients.
5 – Pour one-third of cake batter into pan. Sprinkle with one-third of streusel mixture. Repeat layers 2 more times.
6 – 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.
7 – 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.