Cinnamon Pecan Streusel Coffee Cake

One of my favorite breakfast items is homemade cinnamon roll, but sometimes you don't have the time to proof the dough and so on for the time consuming task of making them. This cinnamon pecan streusel coffee cake has the taste of a fresh cinnamon roll within fraction of the time. It is also has airy texture like coffee cake is known for.

Make the streusel by combining brown sugar, flour, and cinnamon in a medium bowl. Add melted butter. Using fingertips, rub mixture together until small clumps form. Mix in pecans. Cover and chill while you prepare the cake.

Combine flour, baking soda, baking powder, cinnamon, and salt in a medium bowl.

Using an electric mixer, beat brown sugar, butter, and vanilla in a large bowl until well blended, about 2 minutes. Add the apple sauce and slowly add eggs 1 at a time, beating well after each addition and scraping down sides of bowl occasionally.

Add half of the flour mixture; beat just until blended. Add the yogurt and beat just until blended. Beat in remaining flour mixture just until blended.

Spoon half of batter into a greased baking pan, spreading evenly. Sprinkle half of the streusel evenly over batter. Spoon remaining batter over streusel, then spread evenly over with a spatula. Sprinkle remaining streusel evenly over top. Bake at 350°F until the cake until the streusel topping is brown and the tester inserted into the center of the cake comes out clean, about 60 minutes.

Cool cake in pan on rack for 20 minutes. Making the icing and sprinkle over the top. Cut into squares and serve warm or at room temperature.

Pecan-Streusel Coffee Cake

75 mins Serves 10 Ingredients: Chopped Pecans, All-Purpose Flour, Eggs, Brown Sugar, Ground Cinnamon Greek Yogurt Butter