Ingredients
Scale
- For the Caramel, Stir:
- 3/4 cup brown sugar
- 1/4 cup heavy cream
- Pinch of salt
- 1 cup chopped pecans
- For the Streusel, Pulse:
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 4 Tbsp unsalted butter, sliced
- 1 Tbsp ground cinnamon
- 1/4 tsp. table salt
- For the cake, Whisk:
- 1/2 cup buttermilk
- 1/4 cup lowfat vanilla yogurt (used plain yogurt w/vanilla ext.)
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. table salt
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
Instructions
- Preheat oven to 350°; coat a 9″ cake pan with nonstick spray.
- For the caramel, in a small bowl, stir together brown sugar, cream, and salt. Pour into prepared pan and spread to coat the bottom. Sprinkle pecans over the caramel.
- For the struesel, pulse 1/2 c. brown sugar, 1/3 cup flour, 4 Tbsp butter, cinnamon, and 1/4 tsp salt in a food processor until fine. Set aside.
- For the cake, whisk together 1-1/2 cups flour, baking powder, baking soda, and 1/2 tsp. in a small bowl.
- Whisk together the buttermilk, yogurt, and eggs in a measuring cup with a pour spout.
- Beat 1 stick unsalted butter with the granulated sugar with an electric mixer just until combined. Alternately add flour mixture and buttermilk mixture to the butter mixture, starting and ending with the flour mixture. Blend only enough to incorporated the dry ingredients into the batter.
- Spread half the batter over the caramel, then sprinkle with half the streusel. Carefully spread remaining batter over streusel; top with remaining streusel.
- Bake coffee cake until a toothpick inserted in the center come out clean, 50-60 minutes. Cool cake for 5 minutes on a rack, then run a paring knife around the sides to loosen the cake. Invert cake onto a serving plate while hot.Let coffee cake cool slightly before cutting.
- Due to the sticky top, you may find it better to cut with an electric knife to get more uniform cuts.
- Prep Time: 15 mins
- Cook Time: 60 mins