Pumpkin Yogurt Coffee Cake with Spiced Whipped Cream

Well Thanksgiving is fast approaching and I am not even sure what kind of pies I want to make this year. What I do know, is that I am definitely in the mood to decorate my apartment with all things Christmas. Usually I wait until after Thanksgiving, but that might not be the case this year given how late in the month “turkey day” is. I’ve had a lot of free time as of the last couple weeks as well, which is making me want to bake and do all things holiday. Besides this pumpkin yogurt cake, my urge to bake holiday treats is strong. I’ve already finished the two new episodes of Great British Baking Show: Holiday Edition, which is not helping me contain my urge. But, I guess there are no rules, right?

I will definitely be inventing and playing with new recipes this year. This one, however, is an old recipe of mine. I had an urge to make something with the pumpkin flavored yogurt I had purchased, so I decided to make a cake. The pumpkin yogurt is inside the cake batter, which gives it a subtle pumpkin flavor and a delectably moist texture. But, that wasn’t enough. I added a spiced whipped cream to the mix alongside a healthy dose of butterscotch caramel.

This pumpkin yogurt coffee cake is impressive and screams fall.

 

The amount of whipped cream and caramel you’d like to add to this cake is completely up to you. I went rather “hard” with the cream and caramel, but that’s because it’s so darn good. The whipped cream recipe I created uses pumpkin spice blend, but if you don’t have that handy, you can easily just use ground cinnamon with a touch of nutmeg. The caramel you use is up to you as well; I made a homemade recipe. It is technically a coffee cake, so this recipe is good morning, noon, or night.

Looking for another great fall cake recipe? This Apple Kuchen is ridiculously good!

Print Recipe
Pumpkin Yogurt Coffee Cake with Spiced Whipped cream
This coffee cake is made with pumpkin yogurt and filled with a spiced whipped cream filling before bring drizzled with caramel for the perfect fall bite.
Course Cakes
Cuisine Cakes
Prep Time 25 minutes
Cook Time 45 minutes
Passive Time 30 minutes
Servings
slices
Ingredients
Pumpkin Yogurt Coffee Cake
For Assembly
Course Cakes
Cuisine Cakes
Prep Time 25 minutes
Cook Time 45 minutes
Passive Time 30 minutes
Servings
slices
Ingredients
Pumpkin Yogurt Coffee Cake
For Assembly
Instructions
Pumpkin Yogurt Coffee Cake
  1. Preheat oven to 350 F. Grease a 9-in round baking pan, set aside.
  2. In a mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy.
  3. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract, mixing until combined.
  4. In a separate bowl, whisk together the flour, baking powder, and cinnamon until well combined. Add a third of the dry mixture to the butter mixture and beat until combined. Add 1/4 cup of the pumpkin yogurt, and mix until combined. Repeat the process, ending with the dry ingredients.
  5. Pour the batter into the prepared pan and smooth out as necessary. Sprinkle the batter with the cinnamon sugar, as much as desired. Bake for approx. 30 minutes or until a toothpick inserted into center, comes out clean.
Spiced Whipped Cream
  1. In a mixer bowl fitted with the whisk attachment, while the heavy cream until soft peaks. Add the sugar and pumpkin spice blend and whip until stiff peaks. Add vanilla extract and which until blended.
Assembly
  1. Slice the cake in half. Top bottom layer with a generous portion of the spiced whipped cream. Drizzle with butterscotch caramel.
  2. Place second layer of cake on top. Garnish with remaining whipped cream (you may not need all of it) and drizzle with caramel as desired.
Recipe Notes

Cake recipe adapted from All Cakes Considered. 



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