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.