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| For the streusel: | |||
| 2/3 | cup | brown sugar, dark | |
| 2/3 | cup | flour, all-purpose | |
| 3/4 | teaspoon | cinnamon, ground | |
| 6 | tablespoons | butter, unsalted | melted, cooled slightly |
| 1/2 | cup | pecans | toasted , coarsely chopped |
| For the cake: | |||
| 2 | cups | flour, all-purpose | |
| 2 3/4 | teaspoons | baking soda | |
| 1 | teaspoon | nutmeg | ground |
| 1/2 | teaspoon | salt | |
| 1 1/3 | cups | brown sugar | golden |
| 1/2 | cup | butter, unsalted | room temperature |
| 1 | teaspoon | vanilla extract | |
| 2 | large | eggs | |
| 1 | cup | greek yogurt | reduced-fat |
For Streusel:
Combine brown sugar, flour, and cinnamon in medium bowl.
Add melted butter; toss with fork to blend.
Using fingertips, rub mixture together until small clumps form.
Mix in pecans.
Do ahead: Can be made 1 day ahead. Cover and chill.
For Cake:
Position rack in center of oven and preheat to 350°F.
Butter 9x9x2-inch metal baking pan.
Combine flour, baking soda, nutmeg, and salt in medium bowl; whisk to blend.
Using electric mixer, beat brown sugar, butter, and vanilla in large bowl until well blended, about 2 minutes.
Add eggs 1 at a time, beating well after each addition and scraping down sides of bowl occasionally.
Add half of flour mixture; beat just until blended.
Add yogurt; beat just until blended.
Beat in remaining flour mixture just until blended.
Spoon half of batter into prepared baking pan; spread evenly.
Sprinkle half of streusel evenly over batter.
Spoon remaining batter in dollops over streusel, then spread evenly over with offset spatula.
Sprinkle remaining streusel evenly over top.
Bake cake until streusel topping is brown and tester inserted into center of cake comes out clean, about 45 minutes.
Cool cake in pan on rack 30 minutes.
Cut into squares and serve slightly warm or at room temperature.
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"Give a man a fish and he'll eat for a day. Teach a man to fish and he'll eat for a lifetime," asserts an old Chinese proverb. Well, not quite. There's one more...
I use this recipe and it is really quite good, even with the golden raisins. I use balsamic vinegar. I like to reserve some of the dressing to add right before serving to make it a little creamier. Also, I prefer to dice my cheese.