Ingredients
Coating:
1 tsp oil, or as needed
3 Tbs white sugar
1/2 tsp ground cinnamon
Filling:
1/3 cup firmly packed dark brown sugar
1 1/2 Tbs ground cinnamon
Cake:
2 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 1/2 cups white sugar
1/2 cup unsalted butter, softened
3 large eggs, at room temperature
1 cup pumpkin puree
1 1/2 tsp vanilla extract
1/4 cup plain Greek yogurt
Directions
- Preheat the oven to 350 degrees. Grease a 10-cup fluted tube pan with oil. Mix sugar and cinnamon together; sprinkle into the pan, coating the sides and center evenly. Set aside.
- Mix brown sugar and cinnamon together for the filling. Set aside.
- Mix flour, baking powder, baking soda, cream of tartar, salt, cinnamon, and nutmeg in a medium bowl until thoroughly combined.
- Beat sugar and butter in a large bowl until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in pumpkin puree and vanilla extract until thoroughly incorporated. Add 1/2 of the flour mixture; mix until just combined. Mix in Greek yogurt until combined. Add in remaining flour mixture, mixing until just combined.
- Pour 1/3 of the batter into the prepared pan and smooth into an even layer. Sprinkle 1/2 of the filling over the batter. Repeat layers once more, then add the last 1/3 of the batter. Smooth gently over the filling, ensuring it is completely covered.
- Bake in the preheated oven until a toothpick inserted into the center comes out with a few moist crumbs, 45 to 50 minutes. Cool in the pan for 10 minutes. Gently run a butter knife around the edges and center of the pan to loosen, then invert cake onto a wire rack to cool completely.
