Orange-Scented Yogurt Coffee Cake with Pecan Streusel

        From the blog For Love of the Table

1/2 c. all-purpose flour (2 oz.)

1/4 t. salt

1/3 c. golden brown sugar

4 T. cold unsalted butter, cut into 1/4-inch slices

1/2 c. pecans, lightly toasted and finely chopped (2 oz.)


1 3/4 c. all-purpose flour (200 g.)

1/2 t. salt

1/2 t. baking powder

1/2 t. baking soda

10 T. plus 2 t. (150 g.) unsalted butter, at room temperature

1 c. sugar (200 g.)

zest of one orange (1 T.)

2 eggs, at room temperature

1 1/2 t. vanilla

2/3 c. whole milk yogurt (160 g.)


To make the streusel, whisk the first three ingredients together in a small bowl to combine.  Add the butter and rub in until mixture is crumbly.  Add the pecans, toss to combine and chill until ready to build the coffee cake.


Combine the flour, salt, baking powder and baking soda in a small bowl and set aside.  Beat the butter and sugar until smooth.  Beat in the orange zest.  Cream until light and fluffy.  Beat in the eggs, one at a time.  Beat in the vanilla.  Fold in the flour mixture in three additions, alternating with the yogurt, beginning and ending with the flour mixture. 


Spread the batter in a greased and floured 9x9-inch baking pan.  (If you want to be able to turn the cake out, cut a square of parchment to fit the bottom of the pan.  Butter the pan, add and butter the parchment and then flour the pan.)  Scatter the streusel evenly over all.  Bake in a 350° oven until golden and a toothpick inserted in the center comes out clean—35 to 45 minutes.  Serve warm.  Serves 9 to 12.


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