Pumpkin Pie Spiced Yogurt Cake
- 2¼ cups all-purpose flour
- 2 cups sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 eggs, room temperature
- 1 cup unsalted butter, softened
- 1 cup plain yogurt
- 1 teaspoon pure vanilla extract
- 2 tablespoons powdered sugar Preheat the oven to 350 degrees.
- Grease and flour a 10-inch Bundt pan and set aside.
- In a mixing bowl, stir together the flour, sugar, pumpkin pie spice, baking powder, baking soda and salt. Add the eggs, butter, yogurt and extract. Mix at medium speed and beat for 1 minute. Scrape the sides of the bowl and increase the mixer speed to high. Beat for 1 minute. Transfer to the prepared pan.
- Bake 48–50 minutes or until a tester inserted in the center comes out clean. Let cool in the pan on a wire rack for 10 minutes, then invert onto a rack to cool completely. Just before serving, dust with the powdered sugar.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/take-the-cake/
3.5.3226