Pumpkin Yogurt Hot Cakes Recipes

DOUBLE DECKER PUMPKIN PIE YOGURT COFFEE CAKE

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.

PUMPKIN YOGURT CAKE (GLUTEN FREE)

Steps:

• Cut the kabocha squash in half and discard seeds. Cut them into large chunks and steam them until soft. Remove the skin.
• In the food processor, place oats and almond slices and process until they are ground. (If you are using almond meal, you only need to process oats.).
• Preheat oven to 350°F/180°C.
• In a bowl, place the ground oats, almonds (or almond meal), melted coconut oil and 2 Tbsp of sugar. Mix well and press it onto the bottom of a 7-inch springform pan.
• 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.
• Pour the mixture in the springform pan.
• Bake for 40 - 50 minutes. It might look a little too soft, but it will be set.
• Cool and refrigerate overnight or for several hours.
• Infuse love, slice and serve!