Can I Make Pumpkin Yogurt Cake Ahead of Time?

Yes. Pumpkin Yogurt Cake is an excellent make-ahead dessert because its flavor and texture can improve after resting. Bake the loaf, allow it to cool completely, and store it well covered overnight. Wait until serving before adding salted caramel sauce. Keeping the topping separate prevents the surface of the loaf from becoming overly sticky and helps maintain its texture.

Can I Freeze Pumpkin Yogurt Cake?

Yes. Allow the Pumpkin Yogurt Cake to cool completely before freezing. Wrap the whole loaf or individual slices securely, then place them inside an airtight freezer-safe container or bag. For easier serving, freezing individual slices is especially convenient. Thaw them at room temperature before serving, then add salted caramel, whipped cream, or another topping after the cake has completely thawed.

What Type of Yogurt Is Best for Pumpkin Yogurt Cake?

Plain Greek yogurt works particularly well because its thick consistency adds moisture and richness without making the batter excessively thin. Full-fat Greek yogurt generally produces the richest, most tender result. Lower-fat plain Greek yogurt can also be used. Avoid heavily flavored or sweetened yogurt because additional sugar and flavorings may change the balance of the Pumpkin Yogurt Cake.

Easy Pumpkin Yogurt Cake with Salted Caramel

Name: Pumpkin Yogurt Cake
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1/2 cup butter; 1 cup granulated sugar; 1/2 teaspoon vanilla extract; 3 large eggs; 1/2 cup plain Greek yogurt; 1/2 cup pumpkin puree; 1 1/2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/8 teaspoon baking soda; 1 teaspoon pumpkin pie spice; 1 batch salted caramel sauce, for serving

Description

A moist and tender Pumpkin Yogurt Cake made with pumpkin puree, plain Greek yogurt, warm pumpkin pie spice, and buttery pound cake batter. Serve each slice with salted caramel sauce for an easy, comforting fall dessert.

Ingredients

Scale

1/2 cup butter
1 cup granulated sugar
1/2 teaspoon vanilla extract
3 large eggs
1/2 cup plain Greek yogurt
1/2 cup pumpkin puree
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1 teaspoon pumpkin pie spice
1 batch salted caramel sauce, for serving

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Instructions

Remove the eggs, butter, and Greek yogurt from the refrigerator and let them sit at room temperature for about 30 minutes.
Preheat the oven to 325°F. Grease and lightly flour an 8 x 4 x 2.5-inch loaf pan.
Place the butter in the bowl of a stand mixer and beat on high speed for 1 minute.
Gradually add the sugar and beat on medium-high speed for about 10 minutes, scraping down the sides of the bowl occasionally, until the mixture is very light and fluffy.
Add the vanilla extract and beat for about 30 seconds.
Add the eggs one at a time, beating for about 1 minute after each addition.
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and pumpkin pie spice.
Alternately add the flour mixture, Greek yogurt, and pumpkin puree to the butter mixture, scraping the bowl as needed.
Mix just until the Pumpkin Yogurt Cake batter is smooth and evenly combined.
Pour the batter into the prepared loaf pan and smooth the top.
Bake at 325°F for 65 to 75 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
Cool the cake in the pan on a wire rack for 10 minutes, then remove it from the pan and allow it to cool completely.
For the best flavor and texture, cover the completely cooled cake and let it rest overnight, or serve it immediately if preferred.
Cut into approximately 1/2-inch slices and drizzle with salted caramel sauce before serving.

Notes

Use pure pumpkin puree rather than pumpkin pie filling.
Room-temperature butter, eggs, and Greek yogurt combine more smoothly and help create an even crumb.
Cream the butter and sugar thoroughly until very light and fluffy for the best pound-cake texture.
Avoid overmixing once the flour has been added, as this can make the cake dense.
Begin checking for doneness around 65 minutes because oven temperatures and loaf pans can vary.
The Pumpkin Yogurt Cake develops an even better flavor and texture after resting covered overnight.
Store the salted caramel separately and drizzle it over individual slices just before serving.
Nutrition information is based on approximately 1 of 16 servings and may vary depending on the salted caramel sauce used.

Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/16 of cake)
Calories: 161 kcal
Sugar: 13 g
Sodium: 90 mg
Fat: 7 g
Saturated Fat: 4 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 46 mg