Pecan-Streusel Coffee Cake

Ingredients

• 2 cups flour 
• 2.8 teaspoons baking soda 
• 0.7 cup t brown sugar dark packed ()
• 2 large eggs 
• 1.3 cups brown sugar packed ()
• 0.8 teaspoon ground cinnamon 
• 1 teaspoon nutmeg 
• 0.5 cup pecans toasted coarsely chopped
• 12 servings greek yogurt plain 2% greek-style
• 0.5 teaspoon salt 
• 0.5 cup butter unsalted room temperature (1 stick)
• 1 teaspoon vanilla extract 
• 1 cup frangelico reduced-fat

Equipment

• bowl
• frying pan
• oven
• whisk
• sieve
• baking pan
• hand mixer
• offset spatula
• cheesecloth

Directions

1. Combine brown sugar, flour,and cinnamon in medium bowl.
2. Add meltedbutter; toss with fork to blend. Usingfingertips, rub mixture together until smallclumps form.
3. Mix in pecans. DO AHEAD: Canbe made 1 day ahead. Cover and chill.
4. Position rack in center of ovenand preheat to 350°F. Butter 9x9x2-inchmetal baking pan.
5. Combine flour, bakingsoda, nutmeg, and salt in medium bowl;whisk to blend. Using electric mixer, beatbrown sugar, butter, and vanilla in largebowl until well blended, about 2 minutes.
6. Add eggs 1 at a time, beating well aftereach addition and scraping down sides ofbowl occasionally.
7. Add half of flour mixture;beat just until blended.
8. Add yogurt; beatjust until blended. Beat in remaining flourmixture just until blended.
9. Spoon half of batter into preparedbaking pan; spread evenly.
10. Sprinkle halfof streusel evenly over batter. Spoonremaining batter in dollops over streusel,then spread evenly over with offset spatula.
11. Sprinkle remaining streusel evenly over top.
12. Bake cake until streusel topping isbrown and tester inserted into center ofcake comes out clean, about 45 minutes.Cool cake in pan on rack 30 minutes.
13. Cutinto squares and serve slightly warm or atroom temperature.
14. * A thick yogurt; sold at some supermarketsand at specialty foods stores and Greekmarkets. If unavailable, spoon regularyogurt into cheesecloth-lined strainer setover large bowl. Cover and refrigerateovernight to drain.