Ingredients
Scale
For the Streusel topping
- 2 tablespoon All purpose flour
- 2 tablespoon granulated sugar
- 2 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- 1/3 cup pecans/walnuts chopped
- 1 tablespoon vegetable oil
For the Cake
- 3/4 cup All purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon cinnamon powder
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- pinch of salt
- 1/4 cup yogurt
- 1 egg
- 2 tablespoon vegetable oil
Instructions
- Preheat the oven to 350F/180C
- Mix all of the streusel topping ingredients except pecans by hand in a medium bowl until the mixture resembles wet sand. Stir in the chopped pecans and set aside.
- For the cake: The Dry Ingredients: Whisk Flour, baking powder, baking soda, cinnamon, both the sugars and salt in a medium bowl.
- Wet Ingredients: Whisk yogurt, egg and oil in a bowl until smooth and combined. Gently fold the egg mixture into the flour mixture until combined.
- Butter and flour a 6 inch round pan. Scrape the batter into the pan and smooth the top. Sprinkle topping evenly on top of the batter.
- Bake in a 350F/180C oven until the top is golden and a toothpick inserted comes clean. Roughly about 30 minutes. Cool the cake on a wire rack for 15 minutes and serve warm or at room temperature.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Breakfast
- Cuisine: American