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Source: The Love Of Baking (Robin Hood)
Prep Time: 20 min
Bake Time: 45 min
Makes: 16 servings
Freezes: Excellent
Topping:
1/3 cup unsalted butter, melted
1/3 cup Crown/Beehive golden corn syrup
1/4 cup light brown sugar, packed
1 cup pecans, chopped
Streusel:
1/4 cup light brown sugar, packed
1/4 cup granulated sugar
1/2 cup Robin Hood all purpose flour
1 tbsp. cinnamon
1/4 cup unsalted butter, chilled and cut into pieces
Cake:
1 cup plain yogurt
3/4 tsp. baking soda
2 cups Robin Hood all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2/3 cup unsalted butter, softened
1 cup granulated sugar
2 eggs
1/2 tsp. vanilla extract
Preheat oven to 350F. Grease a 9" round cake pan with at least 2" high sides (not a springform pan). Line base with a circle of parchment paper.
Topping:
In a pot, melt butter, add corn syrup and brown sugar, whisking until smooth. Spread over base of prepared pan. Sprinkle with pecans.
Streusel:
In bowl, combine sugars, flour and cinnamon. Using two knives, cut in butter until mixture is very crumbly. Set aside.
Cake:
Combine yogurt and baking soda; set aside. In a separate bowl, combine flour, baking powder, and salt.
In a large bowl, using electric beaters, cream butter with sugar and eggs, beating well after each addition. Add vanilla. With mixer on low add the flour and yogurt mixtures, starting and ending with the flour mixture. Spread half of the batter evenly over the topping in pan. Sprinkle with half of the streusel mixture. Spread remaining cake batter over top and sprinkle with remaining streusel mixture.
Bake for 45 minutes or until toothpick inserted in center comes out clean. Cool on rack for 3 minutes. Run small paring knife around edges of cake to loosen and remove cake from pan.
Prep Time: 20 min
Bake Time: 45 min
Makes: 16 servings
Freezes: Excellent
Topping:
1/3 cup unsalted butter, melted
1/3 cup Crown/Beehive golden corn syrup
1/4 cup light brown sugar, packed
1 cup pecans, chopped
Streusel:
1/4 cup light brown sugar, packed
1/4 cup granulated sugar
1/2 cup Robin Hood all purpose flour
1 tbsp. cinnamon
1/4 cup unsalted butter, chilled and cut into pieces
Cake:
1 cup plain yogurt
3/4 tsp. baking soda
2 cups Robin Hood all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2/3 cup unsalted butter, softened
1 cup granulated sugar
2 eggs
1/2 tsp. vanilla extract
Preheat oven to 350F. Grease a 9" round cake pan with at least 2" high sides (not a springform pan). Line base with a circle of parchment paper.
Topping:
In a pot, melt butter, add corn syrup and brown sugar, whisking until smooth. Spread over base of prepared pan. Sprinkle with pecans.
Streusel:
In bowl, combine sugars, flour and cinnamon. Using two knives, cut in butter until mixture is very crumbly. Set aside.
Cake:
Combine yogurt and baking soda; set aside. In a separate bowl, combine flour, baking powder, and salt.
In a large bowl, using electric beaters, cream butter with sugar and eggs, beating well after each addition. Add vanilla. With mixer on low add the flour and yogurt mixtures, starting and ending with the flour mixture. Spread half of the batter evenly over the topping in pan. Sprinkle with half of the streusel mixture. Spread remaining cake batter over top and sprinkle with remaining streusel mixture.
Bake for 45 minutes or until toothpick inserted in center comes out clean. Cool on rack for 3 minutes. Run small paring knife around edges of cake to loosen and remove cake from pan.
