¾ c. brown sugar
¼ c. heavy cream
1 c. chopped pecans (optional)
For the streusel:
½ c. brown sugar
⅓ c. flour
4 tbsp. butter, cut into pieces
1 tbsp. ground cinnamon
For the cake:
1 ½ c. flour
½ tsp. baking powder
½ tsp. baking soda
½ c. buttermilk
¼ c. vanilla yogurt
1 stick butter, softened
¾ c. sugar
Preheat oven to 350º. Grease 9 inch round cake pan. Stir together brown sugar and cream for the caramel topping in a measuring cup. Pour the caramel into the prepared pan. Sprinkle pecans over caramel.
Process the brown sugar, flour, butter, cinnamon for the streusel. Set aside.
Whisk the flour, baking powder, baking soda for the cake in a bowl. Set dry ingredients aside.
Whisk together the buttermilk, yogurt and eggs in a measuring cup with a pouring spout. Set aside.
Using a hand mixer, cream together the butter and sugar in a bowl only until combined. Alternately add flour mixture and buttermilk mixture to the creamed mixture. Blend enough to incorporate the dry ingrediants into the batter.
Spread half of the batter over the caramel and sprinkle with half of the streusel. Spread remaining batter over the streusel and top with the remaining streusel.
Bake 50 - 60 minutes. Cool for 5 minutes and then loosen cake and invert onto a serving plate while hot.