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I realized that I have never posted about coffee cake, and that just seems weird! I love coffee cake--I have distinct memories of it--both the from-scratch kind at family brunches and the pop-in-oven kind from Sara Lee that my Dad loved to make on Saturday mornings.

The topping is a basic mix of brown sugar, butter, cinnamon, and flour, but I've added bashed sugared pecans. For the extra oompf. You'll love it, whether you make it for brunch or a Tuesday.

Can be made dairy-free, see below for substitutes.

You can buy ready-made sugared pecans or use my recipe, here.

Notes: Butter is unsalted.


Ingredients: 1/2 cup softened butter, 1/2 cup sugar, 2 eggs at room temperature, 1/2 cup Greek yogurt, 1 tsp. vanilla, 1 1/2 cups all-purpose flour, 3/4 tsp. baking powder, 1/4 tsp. baking soda, 1/4 tsp. sea salt. Crumble Topping: 1/3 cup chopped sugared pecans, 1/4 cup packed brown sugar, 1/3 cup flour, 3 tbsp. melted butter, 1/2 tsp. cinnamon, a tiny pinch of salt.

Makes 1 standard 9-inch loaf.

1. Preheat oven to 350*. Grease and line a 9-inch loaf pan with parchment paper. 2. Beat the butter with the sugar until fluffy and pale. Add eggs and vanilla and continue mixing until smooth. 3. Whisk the flour, salt, baking powder and baking soda together. Mix into the egg mixture, alternating with the yogurt until the batter is just combined. Spoon into the prepared loaf pan. 4. Make the crumble by stirring all of the ingredients together. Sprinkle over batter. Bake cake for 50-60 minutes, or until a cake tester comes out clean.

Substitutes: For dairy-free, use almond yogurt in place of Greek and 1/2 cup neutral oil in place of butter. For the topping, replace butter with coconut oil.

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