This coffeecake stays deliciously moist for many mornings, and makes a great snack any time of day. The bottom is rich and flavorful, and the top has just the right amount of crunchy topping.
Bring all ingredients to room temperature before you begin, and position a rack in the middle of your oven. Grease sides and bottom of a 9 or 10 inch springform pan, and preheat the oven to 350 degrees Fahrenheit .
– 2 Ã?Â¼ cups all purpose flour
– 2 tablespoons wheat germ
– 1 cup white sugar
– Ã?Â¼, and Ã?Â½ cup light brown sugar
– 1 teaspoon salt
– 2 sticks unsalted butter
– 1 cup chopped pecans
– 1 teaspoon baking powder
– Ã?Â½ teaspoon baking soda
– 1 cup flavored, vanilla, or plain yogurt
– 1 large egg
– 1/2 teaspoon vanilla
– Ã?Â¼ teaspoon almond extract
– Ã?Â¼ teaspoon orange extract
– 2 tablespoons orange marmalade
Begin by blending together in a bowl, with a whisk, the flour, wheat germ, salt, white sugar, and the Ã?Â¼ cup of brown sugar. Cut in the butter with your fingers, whisk, or fork. Set aside 1 cup of this mixture. To this 1 cup, add the Ã?Â½ cup of brown sugar and the nuts. To the rest of the mixture, add the baking powder, and baking soda. Make sure to mix these in well. Beat the egg well, and then add to the mixture along with the yogurt, marmalade, and the extracts. Mix well until no lumps remain. Pour into springform pan, and top with the reserved crumbly topping. Bake until a toothpick in the center comes out clean, about an hour. Cool on a rack for 15 minutes, then remove pan side. Let cool completely before serving.