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A close-up view of a perfectly baked Maple Pecan Pumpkin Yogurt Cake, featuring a moist texture, a drizzle of icing, and scattered chopped pecans.

Maple Pecan Pumpkin Yogurt Cake

This moist and flavorful Maple Pecan Pumpkin Yogurt Cake perfectly blends the warmth of fall spices with the tang of Greek yogurt, topped with a rich maple glaze and crunchy pecan streusel.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, Fall
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

For the Maple Pecan Pumpkin Yogurt Cake
  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Ground cinnamon
  • 1/2 tsp Ground ginger
  • 1/4 tsp Ground nutmeg
  • 1/4 tsp Ground cloves
  • 1/2 tsp Salt
  • 1 cup Granulated sugar
  • 1/2 cup Light brown sugar packed
  • 1 cup Pumpkin puree not pumpkin pie filling
  • 1/2 cup Plain full-fat Greek yogurt
  • 1/2 cup Vegetable oil or other neutral oil
  • 2 Large eggs room temperature
  • 1 tsp Vanilla extract
For the Maple Glaze
  • 1 1/2 cups Powdered sugar sifted
  • 3 tbsp Maple syrup pure
  • 2-3 tbsp Milk or heavy cream
For the Pecan Streusel Topping
  • 1/2 cup Pecans finely chopped
  • 2 tbsp Unsalted butter melted
  • 2 tbsp Light brown sugar packed
  • 1/4 tsp Ground cinnamon
  • Pinch Salt

Equipment

  • 9x13 inch baking pan
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Whisk
  • Rubber Spatula
  • Small saucepan
  • Wire Rack

Method
 

Prepare for Baking
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line with parchment paper and spray with non-stick spray.
Make the Cake Batter
  1. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
  2. In a separate medium bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, Greek yogurt, vegetable oil, eggs, and vanilla extract until well combined and smooth.
  3. Pour the wet ingredients into the dry ingredients. Using a rubber spatula, mix until just combined. Be careful not to overmix; a few lumps are fine.
Prepare the Pecan Streusel Topping
  1. In a small bowl, combine the finely chopped pecans, melted butter, light brown sugar, cinnamon, and a pinch of salt. Mix until the pecans are evenly coated.
Assemble and Bake the Cake
  1. Pour the cake batter into the prepared 9x13 inch baking pan, spreading it evenly. Sprinkle the pecan streusel topping evenly over the batter.
  2. Bake for 35-45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. If the topping starts to brown too quickly, you can loosely tent the cake with foil.
  3. Remove the cake from the oven and place it on a wire rack to cool completely before glazing. This typically takes about 1-2 hours.
Make the Maple Glaze
  1. Once the cake is completely cool, prepare the glaze. In a medium bowl, whisk together the sifted powdered sugar, maple syrup, and 2 tablespoons of milk (or cream). If the glaze is too thick, add the remaining tablespoon of milk, a teaspoon at a time, until you reach a smooth, pourable consistency.
Glaze and Serve
  1. Drizzle the maple glaze evenly over the cooled cake. Allow the glaze to set for about 10-15 minutes before slicing and serving.

Notes

For best results, ensure your eggs and Greek yogurt are at room temperature as they mix more easily and create a smoother batter. Store any leftover cake covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can warm individual slices slightly before serving, if desired.