Corner Bakery Impostor Crumb Cake

CAKE INGREDIENTS

1 cup (2 sticks) butter

1 1/2 cups white sugar

5 eggs

2 teaspoons vanilla extract

2 cups plain greek yogurt

1 1/2 cups whole wheat flour

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

pinch of salt

CRUMB TOPPING AND FILLING INGREDIENTS

1/2 cup white sugar

2/3 cup brown sugar

4 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1 cup (2 sticks) butter, melted

1. Preheat oven to 350º. Spray with cooking spray and flour a 10 inch tube pan very well
2. Combine first five crumb topping/filling ingredients in a large bowl, add melted butter and combine using your hands or a wooden spoon. You want big chunks of the topping.
3. For the cake, combine flours, baking powder, baking soda and salt in a medium size bowl, set aside.
4. In a large bowl cream butter, shortening, and sugar until very light. Beat in the eggs one at a time. Mix in the vanilla extract. Add the dry cake ingredients alternating with the plain greek yogurt. The batter will be very thick.
5. Spoon half of the cake batter into the prepared pan. Sprinkle half of the topping mixture over the batter, then the remaining cake batter, then remaining topping. Press the final topping layer into the cake layer very gently.
6. Bake in the center of the oven for 50 –  1 hour and 15 minutes. Cake is done when a toothpick inserted in center comes out clean. Cool in pan for 30 minutes. Transfer tube pan to sit on top of a wine bottle to cool from all sides of the pan for 1-2 hours. Loosen sides of cake with knife and invert onto a wire rack and then invert again on to serving platter. Sprinkle with powdered sugar, using a sifter or fine mesh strainer, to finish. Enjoy!