Quick Cardamom Pretzel Coffee Cake

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/3 cup white sugar
• 1/2 teaspoon salt
• 1/3 cup unsalted butter plus 2 tablespoons
• 1/2 cup milk
• 1/4 cup yogurt
• 1 egg
• 1 teaspoon vanilla
• 1/4 cup brown sugar
• 3/4 teaspoon ground cardamom
• 1/4 teaspoon ground ginger
• 1/4 cup crushed pretzels

1. Heat oven to 425u0b0 F (220 degrees C). Grease and flour a 9-inch square pan or a 9-inch round Bundt pan.
2. In a large mixing bowl, combine flour, baking powder, sugar, and salt. Cut in 1/3 cup of the butter with a pastry blender or your hands until the mixture resembles small peas.
3. In a separate small bowl whisk together the milk, yogurt, egg, and vanilla. Add the liquids to the flour mixture all at once. Stir until just blended and little or no dry flour bits remain.
4. In a small bowl, use your fingers to mix together the remaining butter, brown sugar, crushed pretzels, and spices, blending until all the ingredients are combined into a course crumb. For a 9-inch square, pour the batter into the prepared pan and then sprinkle the crumb topping on top of batter. For the Bundt pan, put the topping in the pan first and then spread the batter over the top.
5. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. If using a Bundt pan, allow to cool for about five minutes before inverting. If some of the topping sticks to the pan just scoop it out and reapply to the top of the cake -- no one else is up yet so no one has to know.

flour, baking powder, white sugar, salt, butter, milk, yogurt, egg, vanilla, brown sugar, ground cardamom, ground ginger, pretzels

Taken from food52.com/recipes/31975-quick-cardamom-pretzel-coffee-cake (may not work)