If you like sticky buns/cinnamon buns, then you will love this version of a coffee cake with the ooey-gooey sticky topping.
This cake has a super topping, a streusel middle and the texture of a coffee cake. Now, all you need is a pot of coffee and the day is, once again, wonderful.
- 1 cup plain Greek yogurt
- 3/4 tsp. baking soda
- 2 cups flour
- 1 1/2 tsp. baking powder
- pinch of salt
- 2/3 cup butter
- 1 cup sugar
- 2 large eggs
- 1/2 tp. good quality vanilla extract
Preheat oven to 350 degrees. Grease a round cake pan (9 inch) with at least 2 inch high sides. Line the base with parchment paper.
Combine the yogurt and baking soda and set aside. In another bowl sift together the flour, baking powder and salt. In the electric mixer bowl cream the butter, sugar and eggs, beating well with each addition. Add the vanilla and now turn the speed to low. Add the flour and yogurt in alternating additions, ending with the flour.
- 1/4 cup dark brown sugar
- 1/4 cup sugar
- 1/2 cup flour
- 1 tbsp. ground cinnamon
- 1/4 cup chilled butter, cut into pieces
In a bowl, combine the sugars, flour and cinnamon. Using a pastry blender cut in the butter until the mixture is crumbly.
- 1/3 cup butter, melted
- 1/3 cup corn syrup
- 1/4 cup brown sugar, packed
- 1 cup chopped pecans
In a saucepan melt the butter, add corn syrup and sugar, whisking until smooth.
Spread the topping over the prepared cake pan base. Sprinkle the pecans evenly. Spread one half of the cake mixture over the base and sprinkle one half of the streusel evenly over that. Spread remaining batter over the streusel and sprinkle the remaining streusel mixture over the top.
Bake for 40-45 minutes until a toothpick, when tested, comes out clean. Co0l on a rack for about 4 minutes and run a small knife round the edges of the cake and remove cake from the pan.