Cinnamon Crusted Coffee Cake

• FOR THE CAKE:
• 1/4 cups Butter, Softened
• 1 Banana, Mashed
• 1/2 cups Sugar
• 1/2 cups Brown Sugar
• 3 Eggs, Room Temperature
• 1 teaspoon Vanilla
• 1-3/4 cup White Whole Wheat Flour
• 1 cup Almond Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1/4 teaspoons Sea Salt
• 1 cup Nonfat Greek Yogurt
• FOR THE CRUMB TOPPING:
• 1/2 cups Brown Sugar
• 1/2 cups Pecans, Chopped
• 2 teaspoons Cinnamon
• 3 Tablespoons Butter

1. Preheat oven to 350u0b0F.
2. For the cake, cream together butter, banana, sugar, and brown sugar until smooth. Add in eggs on at a time. Then add vanilla. Mix well.
3. In a separate bowl sift together whole wheat flour, almond flour, baking soda, baking powder, and sea salt. Alternately add flour mixture and yogurt into batter and beat until smooth.
4. For the crumb topping mix brown sugar, chopped pecans, and cinnamon. Cut in butter so it resembles coarse crumbs.
5. In a buttered and floured 8x8 baking dish, spread in the batter. Then sprinkle it with the crumb topping.
6. Bake for about 30 minutes. This may take longer depending on your oven. I baked mine for 35 minutes. Make sure a toothpick inserted comes out clean and cake is set in the middle.
7. Refrain from diving straight into this coffee cake for about 15 minutes. Let it cool slightly on a rack.

cake, ubc, banana, sugar, brown sugar, eggs, vanilla, flour, flour, baking soda, baking powder, ubc, yogurt, crumb topping, brown sugar, pecans, cinnamon, butter

Taken from tastykitchen.com/recipes/desserts/cinnamon-crusted-coffee-cake/ (may not work)