Cinnamon Sour Cream Coffeecake

place 3/4 cup flour, 1/4 brown sugar, and cinnamon in a food processor and process to combine. Then transfer 1.25 cups of the mixture to a small bowl.

Add the remaining brown sugar, the 2 tbsp cold butter, and pecans to the food processor. Process until everything has broken down into small pieces. Set the mixture aside.

whisk together the eggs, 1 cup sour cream, and vanilla in a bowl.

In a standing mixer, combine the remaining flour, sugar, baking, powder, baking soda, and salt at a low speed.

Add the softened butter, oil, yogurt, and remaining sour cream. Mix at low speed until mixture is combined, then increase speed to medium and beat for 30 seconds.

Scrape down the sides with a spatula, then slowly pour in the egg mixture in 3 parts, beating for 20 seconds after each addition. Increase the speed to medium high and beat for another minute until nice and airy.

In a prepared bunt pan, lay down the first layer of batter (1/3 of the batter). Sprinkle half the dry cinnamon mixture (without the nuts) on top. Add another 1/3 of the batter, and the other half of the dry cinnamon mixture. Add the final layer of batter, then top it off with the wet cinnamon mixture (with the nuts).

Bake in the oven preheated to 350 F for 50-60 minutes, until the cake is cooked throughout.

When the cake is ready let it cool in the pan for 30 minutes before flipping upside down onto a platter.