butterscotch caramelas needed (store bought or homemade)
Pumpkin Yogurt Coffee Cake
Preheat oven to 350 F. Grease a 9-in round baking pan, set aside.
In a mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Add the vanilla extract, mixing until combined.
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.
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
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.
Slice the cake in half. Top bottom layer with a generous portion of the spiced whipped cream. Drizzle with butterscotch caramel.
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.
Cake recipe adapted from All Cakes Considered.
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