Cinnamon Roll Coffee Cake

For the caramel:
3/4 c. brown sugar
1/4 c. heavy cream
pinch of salt
1 c. pecans, toasted and chopped

For the streusel:
1/2 c. brown sugar
1/3 c. flour
4 T. unsalted butter, sliced
1 1/2 T. ground cinnamon
1/4 t. table salt

For the cake:
1/2 c. buttermilk
1/4 c. low fat vanilla yogurt
2 eggs
1 1/2 c. flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 c. unsalted butter,, softened
3/4 c. sugar

Directions:
Preheat oven to 350. Coat a 9" cake pan with nonstick spray.
Stir together brown sugar, cream and salt for caramel. Pour into the pan and spread to coat the bottom of pan. Sprinkle pecans over top of caramel.
Process ingredients for the streusel in a food processor. Pulse until small clumps form. Set aside.
Whisk buttermilk, yogurt, and eggs together for the cake.
Sift flour, baking powder, baking soda, and salt onto a paper plate.
Cream butter and sugar with a mixer just until combined. Alternately add dry and wet ingredients, starting and ending with dry. Blend each addition just until incorporated.
Spread half of the batter over the caramel than sprinkle with half the streusel. Carefully spread remaining batter over that and top with the remaining streusel. Bake 50-60 minutes, or until a toothpick comes out clean.
Cool cake for 5 min. and then invert on to a serving dish.

Makes one 9" cake. Total time 1 1/2 hours.

Verdict:
I had problems with this cake. When I first put the batter on top of the caramel it pushed it up the sides of the cake pan. Then when I was cooking it the caramel bubbled over and burned on the bottom of the oven. When we finally ate it the cake was a little dry and the caramel was hard around the sides. I think I am going to try it again but I will be smarter the second time around because I think it would be good.