Greek Yogurt Crumb Cake

For the cake:
Preheat oven to 350 F. Spray a 10” spring form pan with cooking spray.

In the bowl of an electric mixer using the paddle attachment, cream butter and sugar until lightened in color, about 2 minutes. Add eggs, one at a time. Add yogurt and milk and mix to combine.

In a separate bowl sift together dry ingredients (baking powder through nutmeg) and add it into the wet mixture. Add citrus zest, if using. Set cake batter aside.

For the filling:
Combine butter with brown sugar in a medium sized bowl. Add cinnamon and flour. Add pecans, if using.

Pour half of the cake batter into the pan, and spread evenly. Crumble half of the filling over batter, topping it evenly. Pour remaining batter into the pan and spread evenly. Crumble the remaining filling evenly over the top.

Bake for 45-50 minutes, until a toothpick inserted in the center comes out clean. Remove pan from the oven and set it on a rack. Let cake cool in the pan for 10 minutes, and then remove the outer ring. Let it cool on pan bottom for at least one hour before removing. Store in an airtight container at room temperature for up to one week.

Recipe adapted from Cynthia Hinton’s Crumb Cake recipe.