Perfect with coffee after dinner or with brunch, this cake is sweet and spicy and ideal for the holidays.
Courtesy of Jennifer Hamilton, www.domesticgoddess.ca.
Combine flour, brown sugar, spices and salt in a bowl. Cut in butter with knives or a pastry cutter until you have a texture resembling coarse crumbs. Set aside.
Preheat oven to 350 F. Spray or coat a 10″ nonstick angel-foodcake or bundtcake pan with cooking spray.
Combine flour, baking powder, baking soda, cinnamon and salt in a large bowl.
In the bowl of a stand mixer, whip butter with the paddle attachment on medium high until pale (about 2 minutes). Add sugar and whip until fluffy (about 2 more minutes). Reduce speed to medium and add eggs, one at a time, mixing well in between each addition. Reduce speed to low and add yogurt and flour mixtures, alternating between them. Add vanilla and mix to combine.
Spoon half of the batter into the prepared pan and sprinkle with ½ of prepared streusel. Top with the other ½ of the batter and top that with the remaining ½ of the streusel.
Bake cake in centre of preheated oven until golden brown and knife or cake tester inserted into middle of cake comes out clean, about 60 minutes. Remove from oven, transfer pan to cooling rack and allow to cool for at least 15 minutes. Remove from pan by sliding a knife around the outside and inside rims and removing centre piece (in this recipe the top, open part of the pan is the top of the cake). Allow to cool completely before serving.
Stir the coffee into the sugar, adding more, a few drops at a time, as needed. The icing is of the proper consistency when it coats the spoon. Drizzle over cooled cake and serve.