Ingredients

The following ingredients have 18 Servings
  • 1/3 cup butter (cold and cut into pieces)
  • 1 cup brown sugar (packed)
  • 2 tsp ground cinnamon
  • 1 cup chopped pecans or walnuts
  • 1 15oz can pure 100% pumpkin
  • 3/4 cup sugar
  • 1/2 tsp table salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 2 large eggs
  • 1/2 cup evaporated milk
  • 1/2 cup butter (softened but not melty)
  • 2/3 cup sugar
  • 3 large eggs (room temp)
  • 1 tsp pure vanilla
  • 1 cup whole plain Greek yogurt
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder

Instruction

  • Make the Streusel ahead: Combine all streusel ingredients in a bowl and use clean fingers or a pastry cutter to work the mixture into texture of chunky damp sand. There should be bits and pieces of butter/nut chunks still present. Cover and chill until ready to use.
  • Make the Pumpkin Filling: In a bowl, whisk together the filling ingredients until well incorporated and smooth. Set aside.
  • Make the Cake: Grease a 9x13 baking pan and preheat oven to 325F with rack on lower middle position. Set aside. In the bowl of a stand mixer fitted with paddle attachment, cream the butter and and sugar together until light and fluffy. Add eggs one at a time, beating to combine in between. Add vanilla and beat to combine. Add yogurt and beat just until incorporated.
  • In a separate bowl, combine all dry cake ingredients (flour, baking soda, baking powder) and whisk to combine well. Using a rubber spatula, fold dry flour mixture with the egg/yogurt mixture just until combined; don't over mix.
  • Spread at least half of the cake batter into prepared cake pan, smoothing out to corners evenly. Spread pumpkin filing evenly over this (will be thick; it's ok if a little gets combined with batter. I use damp fingers if spatula is sticky.) Spread remaining cake batter over the pumpkin filling. It might be a thin layer, which is ok. Sprinkle streusel topping evenly over top of entire cake.
  • Bake for 50-60 minutes or just until a toothpick inserted in the cake portion of the center comes out almost clean. Let cool completely before cutting.