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Double Decker Pumpkin Pie Yogurt Coffee Cake
Double Decker Pumpkin Pie Yogurt Coffee Cake
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Prep Time:
15 minutes
Total Time:
2 hours 25 minutes
Double Decker Pumpkin Pie Yogurt Coffee Cake: A perfect fall morning treat featuring pumpkin-pie yogurt.
Ingredients:
  • 1 1/3 cups granulated sugar
  • 6 eggs
  • 1/2 cup unsalted butter, melted, slightly cooled
  • 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 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
Instructions:
  • Preheat oven to 350°F and generously grease a 10-inch fluted tube cake pan with shortening, then lightly dust with flour.
  • In a large bowl, use an electric mixer on medium speed to beat together 1 1/3 cups sugar and eggs until slightly frothy. Add melted butter, 1 teaspoon vanilla, and yogurt, and stir with a spoon until well combined.
  • Combine flour, baking powder, and salt in a medium bowl. Gently fold dry ingredients into wet ingredients until just combined.
  • Combine the Streusel ingredients in a small bowl.
  • Layer the pan with an alternating combination of cake batter and streusel mixture, starting and ending with the cake batter.
  • Bake for 1 hour or until a toothpick inserted near the center comes out clean. Let it cool in the pan for 10 minutes. Place a serving plate on top of the pan, flip it over, and remove the pan. Allow it to cool completely for about 1 hour.
  • Combine powdered sugar and just the right amount of milk in a small bowl to create a thick Glaze. Drizzle the glaze over the fully cooled cake. Allow the glaze to set before slicing and serving.

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