Apple Pecan Coffee Cake with Caramel drizzle

Cake Ingredients:

¼ Cup butter, softened

¾ Cup brown sugar

1 large egg

½ Cup vanilla yogurt

1 teaspoon vanilla extract

1 Cup all-purpose flour

¾ teaspoon ground cinnamon

½ teaspoon baking soda

¼ teaspoon salt

2 Cups diced Granny Smith apple

Topping Ingredients:

½ Cup brown sugar

½ Cup all-purpose flour

½ Cup 

1 Cup chopped pecans

2 Tablespoons butter

½ teaspoon ground cinnamon

Drizzle (optional):

¼ jar of Caramel Sauce for Ice Cream

Instructions:

• Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with cooking spray; dust with 1 tablespoon flour.
• Beat 1/4 cup butter and 3/4 cup brown sugar together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat egg into butter mixture. Add vanilla yogurt and vanilla extract to the mixture; beat to integrate.
• Stir 1 cup flour, 3/4 teaspoon cinnamon, baking soda, and salt together in a bowl; add to the butter mixture and beat to combine into a batter. Fold apples into the batter. Pour batter into prepared baking dish.

Topping:

• Mix 1/2 cup brown sugar, 1/2 cup flour, 2 tablespoons butter, 1 cup pecans, and 1/2 teaspoon cinnamon together in a bowl using a fork to achieve a crumbly consistency; sprinkle over the top of the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. 
• Once you remove from the oven, drizzle with caramel sauce. Cool in the pan for 10 minutes before removing to cool completely on a wire rack. 

Enjoy!