Pumpkin Yogurt 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
- 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 T milk
Heat oven to 350°F. Grease 10-inch fluted tube cake pan with shortening; lightly flour.
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.
In medium bowl, stir together flour, baking powder and salt with whisk. Stir dry ingredients into wet ingredients just until combined.
In small bowl, stir together Streusel ingredients.
Pour one-third of cake batter into pan. Sprinkle with one-third of streusel mixture. Repeat layers 2 more times.
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.
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.