Double Decker Pumpkin Pie Yogurt Coffee Cake

Double Decker Pumpkin Pie Yogurt Coffee Cake
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  1. Coffee Cake
  2. 1 1/3 cups granulated sugar
  3. 6 eggs
  4. 1/2 cup unsalted butter, melted, slightly cooled
  5. 1 teaspoon vanilla
  6. 1 container (4 oz) Yoplait® Light pumpkin pie yogurt (from 4-pack)
  7. 2 1/4 cups Gold Medal® all-purpose flour
  8. 1 1/2 teaspoons baking soda
  9. 1/4 teaspoon salt
  10. Streusel
  11. 1 cup chopped pecans
  12. 2/3 cup packed light brown sugar
  13. 1/2 cup granulated sugar
  14. 2 teaspoons pumpkin pie spice
  15. 2 teaspoons vanilla
  16. Glaze
  17. 2 cups powdered sugar
  18. 1 to 2 tablespoons milk
  1. 1 Heat oven to 350°F. Grease 10-inch fluted tube cake pan with shortening; lightly flour.
  2. 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. 3 In medium bowl, stir together flour, baking powder and salt with whisk. Stir dry ingredients into wet ingredients just until combined.
  4. 4 In small bowl, stir together Streusel ingredients.
  5. 5 Pour one-third of cake batter into pan. Sprinkle with one-third of streusel mixture. Repeat layers 2 more times.
  6. 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. 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.
  8. Notes
  9. Make sure the melted butter is cool enough before adding it to the batter so it doesn’t cook the eggs.
  10. Tap the sides of the pan to release the cake from the pan.