Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven
rack in the center of the oven. Butter, or spray with a non stick vegetable
spray, an 8 inch (20 cm)
spring form pan #ad. Line the bottom of the pan with
parchment paper $ad.
Crumb Topping: Place the
pecans on a baking sheet and bake for about 6 to 8 minutes or until lightly
brown and fragrant. Let cool and then finely chop (this can be done in a food
processor). Then, in a bowl, stir together the finely chopped pecans with the
sugars and ground cinnamon.
Yogurt Cake: In a large bowl, stir or whisk
together the flour, baking powder, baking soda, and salt.
In another bowl, whisk the eggs.
Then whisk in the oil, yogurt, and vanilla extract. Stir in the sugar.
Add the wet ingredients to the dry flour mixture. Stir until just combined.
Place 1/2 of the cake batter
in your pan, smoothing the top with an offset spatula or the back of a
spoon. Next, sprinkle 1/2 of the Crumb Topping
over the batter. Gently press into the cake batter. Then top with the remaining cake batter,
again smoothing with an
offset spatula or the back of a spoon. Finally, sprinkle with the remaining
Crumb Topping and gently press into the cake batter.
Bake in preheated
oven for about 40 to 45 minutes
or until a toothpick inserted into the center of the cake comes out clean.
Remove from oven and place on a wire rack to cool. Serve warm, at room
temperature, or even cold. This cake can be frozen. Defrost overnight in the
Makes one - 8 inch (20 cm)
View comments on this recipe on YouTube
1 1/4 cups (125 grams)
pecans or walnuts
1/4 cup (50 grams) light
brown sugar, firmly packed
2 1/2 tablespoons (35 grams)
granulated white sugar
3/4 teaspoon ground
1 1/2 cups (195
grams) all purpose flour
(4 grams) baking powder
1/2 teaspoon (2 grams)
(1 gram) fine kosher salt
large eggs (100 grams out of shell), at room temperature
1/2 cup (120 ml/grams) flavorless oil (safflower, corn,
vegetable, or canola)
cup (180 ml/grams) whole milk plain yogurt, at room temperature
1 1/2 teaspoons
(6 grams) pure vanilla extract
cup (135 grams) granulated white sugar