Ingredients :
2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
110 g unsalted butter, at room temperature
1 1/4 cups brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 cup Greek yoghurt
For the crumb topping
1 cup brown sugar, packed
1/2 cup sugar
2 teaspoons cinnamon
1/2 teaspoon salt
110 g unsalted butter, melted
2 1/2 cups all-purpose flour
For the brown sugar glaze
1/2 cup brown sugar, packed
1/2 teaspoon vanilla extract
Preparation:
Preheat oven to 180°C. Lightly coat a 22cm × 33 cm baking dish with non-stick spray.
To make the crumb topping, combine sugars, cinnamon and salt in a medium bowl. Whisk in melted butter. Add flour and stir using a rubber spatula just until moist. Spread out mixture on parchment paper to dry until ready to use.
In a large bowl, combine flour, cinnamon, baking soda and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 2-3 minutes.
Beat in eggs, one at a time, until well combined. Beat in vanilla until well combined.
With the mixer on low speed, add Greek yoghurt and dry ingredients alternately in 3 parts, beginning and ending with the dry ingredients, beating just until incorporated.
Scoop the batter evenly into prepared baking dish. Sprinkle with reserved topping, using your fingertips to gently press the crumbs into the batter.
Place into oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean.
To make the glaze, combine brown sugar, vanilla and 2 tablespoons water. Whisk until smooth.
When the cake is done, cool for 10 minutes and drizzle the glaze evenly over the top.
