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Double Decker Pumpkin Pie Yogurt Coffee Cake

Blogger Stephanie Wise of Girl versus Dough bakes Yoplait’s® seasonal pumpkin pie-flavored yogurt into a decadent and delicious coffee cake.

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  • Prep Time 15 min
  • Total Time 2 hr 25 min
  • Servings 8

Ingredients

Coffee Cake

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 soda
1/4
teaspoon salt

Streusel

1
cup chopped pecans
2/3
cup packed light brown sugar
1/2
cup granulated sugar
2
teaspoons pumpkin pie spice
2
teaspoons vanilla

Glaze

2
cups powdered sugar
1
to 2 tablespoons milk

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

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Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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