1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons pumpkin pie spice*
3 large eggs, at room temperature
1 cup yogurt, at room temperature
1 cup canned pumpkin
3/4 cup canola oil
1 teaspoon vanilla extract
- Preheat oven to 350 degrees. Butter and flour a Bundt pan (or even better, use Baker’s Joy spray).
- In a medium bowl, sift or whisk together flour, sugar, baking powder, baking soda, salt, and spices; set aside.
- In a large bowl combine eggs, yogurt, pumpkin, and oil. Beat well with a hand mixer (or use a stand mixer), scraping down sides with a spatula, until everything is well blended. Add flour mixture a little at a time, beating well after each addition, until everything is well combined. Scrape down sides, then blend in the vanilla extract.
- Pour batter into prepared pan and bake in the center of a 350 degree oven for 35-45 minutes or until a toothpick inserted in the cake comes out clean. Let cool on wire rack for ten minutes, then invert cake onto wire rack and let cool completely. Sprinkle with powdered sugar immediately before serving if desired.
Recipe Notes: *Pumpkin pie spice can be substituted with 2 teaspoons cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground allspice, and 1/2 teaspoon ground nutmeg (or make your own combination).
Adapted from Pinch My Salt