Quick Cardamom Pretzel Coffee Cake

1. 1

   Heat oven to 425u00b0 F (220 degrees C). Grease and flour a 9-inch square pan or a 9-inch round Bundt pan.

2. 2

   In a large mixing bowl, combine flour, baking powder, sugar, and salt. Cut in 1/3 cup of the butter with a pastry blender or your hands until the mixture resembles small peas.

3. 3

   In a separate small bowl whisk together the milk, yogurt, egg, and vanilla. Add the liquids to the flour mixture all at once. Stir until just blended and little or no dry flour bits remain.

4. 4

   In a small bowl, use your fingers to mix together the remaining butter, brown sugar, crushed pretzels, and spices, blending until all the ingredients are combined into a course crumb. For a 9-inch square, pour the batter into the prepared pan and then sprinkle the crumb topping on top of batter. For the Bundt pan, put the topping in the pan first and then spread the batter over the top.

5. 5

   Bake for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. If using a Bundt pan, allow to cool for about five minutes before inverting. If some of the topping sticks to the pan just scoop it out and reapply to the top of the cake -- no one else is up yet so no one has to know.

No additional tips available.