Double Decker Pumpkin Pie Yogurt Coffee Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x12-inch baking dish.
• Mix 3 cups flour, 2 teaspoons baking powder, and 1 teaspoon salt together in a bowl. Stir in 1 cup white sugar, brown sugar, 1 cup melted butter, 2 eggs, and vanilla extract until batter is just combined. Pour batter into the prepared baking dish.
• Bake in the preheated oven until slightly done, 5 minutes.
• Beat 1 cup white sugar and 1 cup melted butter together in a bowl until creamy. Stir in pumpkin puree, 1 cup flour, 2 eggs, 1 tablespoon cinnamon, pumpkin pie spice, nutmeg, 1 teaspoon baking powder, and 1 teaspoon salt until batter is smooth. Pour batter over the partially-baked bottom layer.
• Mix 1 tablespoon white sugar and 1 teaspoon cinnamon together in a small bowl; sprinkle over pumpkin layer.
• Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 35 minutes.

Steps:

• 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.