Cake batter:

1 1/2 c. granulated (white) sugar

1/4 c. butter, softened

2 eggs

1 egg white

1 1/4 c. low-fat, plain yogurt

1 tsp. pure vanilla extract

2 1/2 c. all-purpose flour

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. Kosher salt

Streusel filling:

1/4 c. all-purpose flour

3/4 packed brown sugar

1 tsp. cinnamon

1/4 tsp. Kosher salt

1 Tbsp. butter, chilled & cut into small pieces

1/4 c. chopped pecans (optional)

dusting of powdered sugar

OPTIONAL:  You can make 1 1/2 batches of streusel filling and reserve about 1/3 of it to sprinkle over the top of the coffee cake just before you pop it in the oven. This will add a tad more to the caloric total.

Cooking spray

Preheat oven to 350. Spray a 9×13 pan with cooking spray.

For the cake:

Combine white sugar and 1/4 c. softened butter in a mixer bowl until light and fluffy. Add eggs and egg white, one at a time. Beat well after each addition. Beat in yogurt and vanilla.

Add remaining ingredients, mix well.

For the streusel filling:
In a food processor, place all of the streusel filling ingredients and combine for about 15-30 seconds, or until the butter looks like small pebbles in the flour mixture.  (if you don’t have a food processor, you can cut the butter in by hand using 2 knives—but Target sells a Hamilton Beach one relatively inexpensively and I use it ALL the time, they’re worth the money ).

Pour 1/2 the cake batter into the prepared pan and smooth out evenly with a rubber spatula. Distribute the streusel filling over the batter. Top with remaining cake batter and do your best to smooth it out over the streusel. This step is a little tricky as the batter tries to stick to your spatula—you can try lightly spraying your spatula with cooking spray. If the batter doesn’t make it all the way to the edges, that’s fine…just don’t leave it all clumped up in the middle. It helps if you sort of make big drops of batter in various spots over the pan before smoothing out—and it will spread out some while baking.

Bake for 25-30 minutes, or until golden brown and toothpick inserted into center comes out clean. Leave in pan, place pan on cooling rack. When completely cool, sprinkle with powdered sugar just before serving (if you sprinkle the whole coffee cake, the sugar will sometimes dissolve and disappear).