Moist Yogurt Coffee Cake Recipe

ingredients

TOPPING
1 cup pecans, coarsely chopped
1/2 cup granulated sugar
1/2 cup all-purpose flour
1/4 cup butter, melted
2 teaspoons ground cinnamon
1 teaspoon vanilla extract

CAKE
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs, at room temperature
1 cup plain yogurt

directions

Preheat the oven to 350 degrees F. Butter and flour a 9-inch square baking pan.

For Topping: Stir together the pecans, sugar, flour, butter, cinnamon, and vanilla in a medium bowl.

For Cake: Sift the flour, baking powder, and salt into a medium bowl. Beat the butter, sugar, and vanilla in a large bowl with an electric mixer at medium speed until creamy. Add the eggs, one at a time, until just blended after each addition.

With mixer at low speed, beat in the dry ingredients, alternating with the yogurt. Spoon half the batter into the prepared pan. Sprinkle with half the topping. Spoon the remaining batter over and sprinkle with the remaining topping.

Bake for 55-65 minutes, or until springy to the touch and a toothpick inserted into the center comes out clean. Cool the cake completely in the pan on a rack.

Serve warm or at room temperature.

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