• Preheat your oven to 180°C/350°F and grease and line a 9x9 pan with parchment, leaving some overhang to easily pull out the cake once it’s baked.

Cinnamon sugar + pecans

• Place the pecans on a baking sheet and toast in the oven for 6-7 minutes. Keep an eye on them as they burn easily. Then give them a rough chop and set aside (or you could also break them up with your fingers when it’s time to scatter them on the cinnamon sugar).
• In a small bowl, whisk together the brown sugar, cinnamon and salt and set aside as well.

Streusel

• In a medium bowl, whisk together the brown sugar, flour, cinnamon and salt. Then pour in the melted coconut oil and milk and stir to combine. Keep it in the fridge while you make the cake.

Cake

• In a large bowl, whisk together the flour, sugar, cornstarch, baking powder, baking soda and salt.
• In a separate bowl, whisk together the yogurt, oil, milk and vanilla. Pour it into the dry ingredients and stir just until you get a smooth batter.

Assembly

• Pour half the batter (about 535g) into the lined pan and smooth it out with an offset spatula or the back of a spoon. Evenly sprinkle the cinnamon sugar over the entire surface. Try to avoid putting too much around the edges so the batter has a spot to fuse with the top layer of cake.
• Scatter the pecans over the cinnamon sugar, then spoon the rest of the batter in dollops all over the surface to make it easier to spread. Even out the batter and scatter the streusel on top, breaking any huge clumps.
• Bake for 50-60 minutes or until a toothpick inserted in the center comes out completely clean. If you see that the top is browning too fast, you can cover it loosely with aluminium foil and continue baking.
• Let it cool about 30 minutes before removing the cake from the pan and transferring it to a wire rack to cool completely.