Home » Recipe Index » Desserts » Pumpkin Yogurt Pound Cake with Salted Caramel Drizzle. My family made it and just polished off the last slice this morning. Could I use regular yogurt in place of grek yogurt? This recipe is extra special to me because it’s the kick-off to my partnership with the Arizona Milk Producers. this link is to an external site that may or may not meet accessibility guidelines. I 1/4 tsp ground cloves, OK! I love recipes that I can make ahead of time–one day for spoon-licking indulgence, and the other for some serious fork-to-cake action. This Pumpkin Yogurt Pound Cake with Salted Caramel Drizzle is the perfect blend of dense and moist, with the right notes of pumpkin pie spice shining through. . Um, could that pound cake get any more delicious looking? Pull out the eggs, butter, and yogurt and let sit at room temperature for 30 minutes. Let me start by saying I have disliked pumpkin pie my entire life, until a dear friend passed this one along to me last year. Your daily values may be higher or lower depending on your calorie needs. Most people won't think twice about serving basic cornbread when is on the table. Don’t forget to make up a quick batch of Salted Caramel Sauce. Once you're butter is light and fluffy add the vanilla and beat for about 30 seconds. I found that it has a much greater texture and flavor when it had a chance to rest. Let cool in pan on wire rack for 10 minutes. Or how could I make my own pumpkin spice, its hard to get it in mexico . It is the perfect contrast to the pumpkin puree, balancing out the flavors and bringing a richness to this decadent dessert. Pour pumpkin batter into cookie crust. Place the butter in the bowl of your stand mixer and beat for a minute on high speed. You're looking for a very light and fluffy butter mixture. It originally called for sour cream in place of Greek yogurt, but in my bid to make it healthier, I switched it up and it works beautifully! If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Set the pan on a wire rack, and allow to cool. The cake is the perfect blend of dense and moist, with the right notes of pumpkin pie spice shining through. Just a heads-up, the cake tastes best when it’s had a chance to rest over night. For more healthy, gluten-free, low-GI, pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com. I just saw this on my Facebook feed and had to stop by. Yes, I’m a raw batter taster, and it was so so so good. Maybe I overbeat it? I think not. In the food processor, place oats and almond slices and process until they are ground. Then drift off into Pumpkin Yogurt Pound Cake heaven. Remove the skin. Worth it. 1/4 tsp ground allspice “What a great idea! Going to make this dish in the next upcoming days. You could drizzle anything with that caramel sauce and I’d be all in! Grease and lightly flour an 8"x4"x2.5" cake pan. Roasted pumpkin may be substituted for pumpkin puree, and sour cream can be used in place of Greek yogurt, if desired. Hi Lisa, I used just regular all purpose flour. We cut into it and I found I hadn’t left it in the oven long enough. Step 4 I eat breakfast in my car most mornings, so this would be wonderful. Hopefully it still comes out tasting yummy! Even though the toothpick had come out clean, it was not cooked through, which I think made it fall. Place a double layer of cheesecloth in a strainer over a bowl, making sure there is enough space below the strainer to contain any dripping liquid. It still tastes good fresh out of the oven, but something magical happens when it sits over night. Cool and refrigerate overnight or for several hours. Cut them into large chunks and steam them until soft. In a bowl, place the ground oats, almonds (or almond meal), melted coconut oil and 2 Tbsp of sugar. Then remove the cake from the pan and let cool to room temperature. Bake the cake for 65-75 minutes or until the old toothpick-in-the-middle-comes-out-clean trick works. Reduce heat to 350 degrees F (175 degrees C) and bake until edges are firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 minutes. https://www.ifyougiveablondeakitchen.com/pumpkin-dog-cake-recipe Remember to scrap the sides of the bowl occasionally to make sure it's being properly mixed. Preheat the oven to 425 degrees F (220 degrees C). Pour pumpkin batter into cookie crust. Pumpkin Pound Cake??? You'll have to scrap the sides of the bowl every once and a while. Amount is based on available nutrient data. I hear ya Kelley! Bake in the preheated oven for 15 minutes. I could even heat a couple up when I got to school and eat them while I prep for the day. I’m back again with another pumpkin recipe, and this time I have mashed two of my favorite desserts of all time together. Quietly give yourself a pat on the back… the hard part is done. Pure Brilliance!!! FACEBOOK | PINTEREST | GOOGLE+ | TWITTER | INSTAGRAM | BLOGLOVIN. Then you can figure out how much per slice based on the amount of slices you get. Here is the link: http://iwashyoudry.com/2012/12/19/eggnog-poke-cake-with-salted-caramel/, Could I sub the pumpkin spice for nutmeg or another spice? Don’t know how I missed this one. Percent Daily Values are based on a 2,000 calorie diet. Slice into 1/2 inch pieces and drizzle with salted caramel sauce. Thanks for the recipe. All are so unique! pound cake, pumpkin, salted caramel, yogurt, don't forget to share a picture and mention, http://iwashyoudry.com/2012/12/19/eggnog-poke-cake-with-salted-caramel/, http://www.myfitnesspal.com/recipe/calculator. In the food processor or blender, place the cooked pumpkin flesh, yogurt, eggs, 4 Tbsp of sugar, vanilla, cinnamon and nutmeg and process until it is well blended. Bake for 40 – 50 minutes. Notify me of follow-up comments by email. Do you use all purpose flour or self rising? , ABSOLUTELY my fault. Info. The flavors meld so much more when it is allowed to sit. I just took it out and I am having a hard time waiting for it to cool off! I made this tonight.. Add comma separated list of ingredients to exclude from recipe. *. YUMMY YUMMY YUMMY. Cut the kabocha squash in half and discard seeds. I love that caramel sauce too! 10.7 g Or perhaps it was a bad decision to double the recipe? Remember to scrap the sides of the bowl occasionally to make sure it’s being properly mixed. Place the butter in the bowl of your stand mixer and beat for a minute on high speed. You don’t say how much pumpkin pie spice to put in the cake batter. If you don’t have pumpkin pie spice, try adding in a pinch of ground cloves, allspice, nutmeg, ground ginger and a little cinnamon. You can use brown sugar in place of cane sugar, if preferred. Add pumpkin puree, sugar, eggs, molasses, cinnamon, salt, ginger, nutmeg, and cloves to the yogurt and beat with an electric mixer until blended. Total Carbohydrate Add pumpkin puree, sugar, eggs, molasses, cinnamon, salt, ginger, nutmeg, and cloves to the yogurt and beat with an electric mixer until blended. , Can you tell me the calorie amount on this thanks , There are websites where you can input the ingredients and it should calculate the nutrition information for the whole recipe. Mix well and press it onto the bottom of a 7-inch springform pan. Pinning and sharing . Hope that helps! Hi Dana, I’m sure plain yogurt would work too. Ok, I just have to say…you are a genious! I baked them for 65 minutes (the toothpick was clean). Holy moistness. I love using Greek yogurt in baked goods and I’m all over anything pumpkin! We’re absolutely over the moon with this amazing recipe! Thanks for the yum! . You are right, I forgot to include it in the recipe!


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