Yay we had another long weekend to relax. Unfortunately the weather did not get off to a good start. When that happens there’s only one thing to do and that’s… Bake! When in doubt… Bake! Ready, Set … Bake!
This recipe is ideal for those days when you want to be snuggled up indoors in your onesie with hot mug of cocoa looking out the window as the rain beats down and glad that there’s nowhere you need to be.
Yoghurt Pecan Coffee Cake
- 4 oz dark brown sugar
- 1 oz plain flour
- 1 tsp ground cinammon
- 1.5 oz butter, melted
- 4 oz chopped pecans
- 9oz plain flour
- 1 tbsp baking powder
- 1 tdp salt
- 1/2 tsp baking soda
- 4oz butter, melted
- 2 eggs
- 2 tsps vanilla extract
Preheat the oven to gas mark 4/180 degrees and grease a 9-inch square pan
Make the streusel by first combining the brown sugar, flour and cinammon then stir in the melted butter until evenly combined. Stir in the pecans and set aside.
For the cake, sift the flour, baking powder, salt and baking soda. In a separate bowl, whisk the melted butter, sugar, yoghurt, eggs and vanilla.
Stir this into the flour mixture until evenly blended. Spread half the batter into the prepapred pan and sprinkle half the streusel on top.
Top with the remaining batter, spread and then top the cake with the remaining streusel.
Bake in the oven for 30-45 minutes until cooked. A skewer stuck into the middle of the cake should come out clean-ish. The streusel keeps things a little gooey in the middle so don’t worry if it isn’t completely clean. Leave in the tin until cool and then slice and serve.