Cinnamon and Pecan Coffee Cake | RICARDO

Ingredients

• 1 ½ cups (150 g) pecans, lightly toasted and finely chopped
• ½ cup (70 g) unbleached all-purpose flour
• ½ cup (105 g) sugar
• ½ cup (120 g) brown sugar
• 1 tsp ground cinnamon
• ½ cup (115 g) unsalted butter, softened
• 2 ½ cups (350 g) unbleached all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup (170 g) unsalted butter, softened
• 2 cups (480 g) brown sugar
• 1 tsp (5 ml) vanilla extract
• 3 eggs
• 1 cup (250 ml) plain yogurt or sour cream
• 1 tbsp (15 ml) milk
• 1 tsp cocoa powder
• ½ cup (65 g) icing sugar
• 2 tsp (10 ml) milk