Double Decker Pumpkin Pie Yogurt Coffee Cake

By kylaroy7

Ingredients

• 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
• 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

Details

Servings 1
Cooking time 145mins
Adapted from bettycrocker.com

Preparation

Step 1

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.