Cinnamon Swirl Coffee Cake

Makes one 9-inch round cake, 12 servings

Filling/Topping:
½       cup toasted walnuts, chopped
¼       cup granulated sugar
1        tablespoon ground cinnamon
          pinch kosher salt
Cake:
1¾     cups unbleached, all-purpose flour
½       teaspoon kosher salt
½       teaspoon baking powder
¼       teaspoon baking soda
8        tablespoons (1 stick) unsalted butter,
          room temperature and cut into four
          pieces, plus more for pan
½       cup granulated sugar
¼       cup packed light brown sugar
2        large eggs, room temperature
1        teaspoon pure vanilla extract
1        cup plain Greek yogurt, preferably
          full fat

Nutritional information per serving:
Calories 245 (41% from fat) • carb. 31g pro. 5g • fat 11g • sat. fat 5g • chol. 51mg sod. 161mg • calc. 50mg • fiber 1g

1. Coat 9-inch round pan with softened
butter; reserve. Preheat oven to 350°F
with the rack in the middle position.
2. Put the filling/topping ingredients into a
small mixing bowl. Mix on Speed 1 until
combined. Reserve.
3. Put the flour, salt, baking powder, and
baking soda into a medium mixing bowl.
Mix on Speed 2 to thoroughly combine,
a minimum of 30 seconds; reserve.
4. Put the butter and sugars in a large
mixing bowl. Mix, starting on Speed 2
and increasing to Speed 4, until light and
creamy, about 2 minutes. Gradually add
the eggs, one at a time, using Speed 3,
and then the vanilla extract and the yogurt.
Add the dry ingredients in two additions
and be sure to mix gently, but thoroughly,
using Speed 2.
5. Transfer half of the batter to the prepared
cake pan. Top with half of the nut filling/
topping, and then add the remaining batter.
Smooth to the edges of the pan, and then
top with the remaining nut mixture.
6. Put in the preheated oven and bake until
browned and set, about 45 minutes