I’m back again with another pumpkin recipe, and this time I have mashed two of my favorite desserts of all time together.
Pumpkin Pie and Pound Cake!
Then I made it extra special by whipping up a batch of salted caramel sauce and drizzled it on top. The pumpkin yogurt pound cake is not too sweet by itself, so the caramel really hits that sweet tooth in all the right places. The cake is the perfect blend of dense and moist, with the right notes of pumpkin pie spice shining through.
This recipe is extra special to me because it’s the kick-off to my partnership with the Arizona Milk Producers. I am a huge fan of all things dairy, so it’s a match made in heaven. Each month I’ll get to share a delicious recipe featuring a milk product! This month, I chose to feature Greek Yogurt, which is made with more milk than regular yogurt.
I love the tartness that the Greek yogurt brings to the cake. It is the perfect contrast to the pumpkin puree, balancing out the flavors and bringing a richness to this decadent dessert.
Pound cake can be a little tricky to make but if you follow the directions to the T, you’ll come out with a moist cake that melts in your mouth.
Just a heads-up, the cake tastes best when it’s had a chance to rest over night. Meaning, if you want the best results it will take 24 hours. It still tastes good fresh out of the oven, but something magical happens when it sits over night. I can’t explain it.
Start off by getting the eggs, butter and yogurt out of the fridge and letting it sit at room temperature for 30 minutes.
Place the butter in the bowl of your stand mixer and beat for a minute on high speed. Gradually add the sugar and let it mix on medium-high speed for 10 minutes. You’ll have to scrap the sides of the bowl every once and a while. You’re looking for a very light and fluffy butter mixture.
Once you’re butter is light and fluffy add the vanilla and beat for about 30 seconds.
Add one egg at a time, beating for 1 minute between each egg.
In a separate bowl combine the flour, baking soda, baking powder and pumpkin pie spice. Sift together to combine.
Alternatively add the flour mixture, Greek yogurt, and pumpkin puree to the bowl of the stand mixer. Remember to scrap the sides of the bowl occasionally to make sure it’s being properly mixed.
Blend until the mixture is smooth.
Quietly give yourself a pat on the back… the hard part is done.
Pour the cake batter into a lightly greased and floured loaf pan. I used an 8″x4″x2.5″ pan, which works the best, and is only like $0.92 cents at Walmart. Worth it.
Bake the cake for 65-75 minutes or until the old toothpick-in-the-middle-comes-out-clean trick works.
Let cool for 10 minutes in the pan, then remove from pan and let cool on a wire rack till completely cool.
Now, you can eat it at this point, but I highly recommend covering it and letting it sit over night. The flavors meld so much more when it is allowed to sit.
Don’t forget to make up a quick batch of Salted Caramel Sauce.
Then just drizzle a little of that liquid gold right on top of your Pumpkin Yogurt Pound Cake.
Lick the spoon cause nobody’s looking.
Then drift off into Pumpkin Yogurt Pound Cake heaven. Not a bad way to get a little dose of dairy.
recipe adapted from Better Homes and Garden 75th edition cookbook.
- 1 batch of Salted Caramel Sauce
- ½ cup butter
- 1 cup sugar
- ½ tsp vanilla extract
- 3 eggs
- ½ cup plain Greek Yogurt
- ½ cup pumpkin puree
- 1½ cups flour
- ½ tsp baking powder
- ⅛ tsp baking soda
- 1 tsp pumpkin pie spice
- Pull out the eggs, butter, and yogurt and let sit at room temperature for 30 minutes.
- Grease and lightly flour an 8"x4"x2.5" cake pan.
- Preheat oven to 325 degrees F.
- Place the butter in the bowl of your stand mixer and beat for a minute on high speed. Gradually add the sugar and let it mix on medium-high speed for 10 minutes. You'll have to scrap the sides of the bowl every once and a while. You're looking for a very light and fluffy butter mixture.
- Once you're butter is light and fluffy add the vanilla and beat for about 30 seconds.
- Add one egg at a time, beating for 1 minute between each egg.
- In a separate bowl combine the flour, baking soda, baking powder and pumpkin pie spice. Sift together to combine.
- Alternately add the flour mixture, Greek yogurt, and pumpkin puree to the bowl of the stand mixer. Remember to scrap the sides of the bowl occasionally to make sure it's being properly mixed.
- Blend until the mixture is smooth.
- Pour batter into prepared cake pan and bake at 325 for 65-75 minutes or until a toothpick inserted in center comes out clean.
- Let cool in pan on wire rack for 10 minutes. Then remove the cake from the pan and let cool to room temperature. Once cake is completely cool, cover and let sit over night or enjoy right away.
- Slice into ½ inch pieces and drizzle with salted caramel sauce.
disclaimer: this post is written as a part of my partnership with Arizona Milk Producers – I have received compensation for my participation, however the thoughts and opinions expressed are my own.