Yogurt Crumb Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, an 8 inch (20 cm) spring form pan. Line the bottom of the pan with parchment paper.

Crumb Topping: Place the pecans on a baking sheet and bake for about 6 to 8 minutes or until lightly brown and fragrant. Let cool and then finely chop (this can be done in a food processor). Then, in a bowl, stir together the finely chopped pecans with the sugars and ground cinnamon.

Yogurt Cake: In a large bowl, stir or whisk together the flour, baking powder, baking soda, and salt.

In another bowl, whisk the eggs. Then whisk in the oil, yogurt, and vanilla extract. Stir in the sugar. Add the wet ingredients to the dry flour mixture. Stir until just combined.

Place 1/2 of the cake batter in your pan, smoothing the top with an offset spatula or the back of a spoon. Next, sprinkle 1/2 of the Crumb Topping over the batter. Gently press into the cake batter. Then top with the remaining cake batter, again smoothing with an offset spatula or the back of a spoon. Finally, sprinkle with the remaining Crumb Topping and gently press into the cake batter.

Bake in preheated oven for about 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place on a wire rack to cool. Serve warm, at room temperature, or even cold. This cake can be frozen. Defrost overnight in the refrigerator.

Makes one - 8 inch (20 cm) cake.

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