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1
Position an oven rack in the center of the oven, and preheat to 350 degrees F. Butter a 9-inch round cake pan.
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2
For the topping: Melt the butter, brown sugar and lemon juice together in a microwave-safe small bowl in the microwave.
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3
Spread the mixture over the bottom of the prepared pan.
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4
Cover it with the starfruit slices by nestling them next to one another and overlapping (it will look crowded).
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5
Set aside.
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6
For the cake: Spread the pecans out on a baking sheet, and bake until nicely toasted, 8 to 10 minutes.
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7
Let cool, then pulse in a food processor until finely ground.
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8
Whisk together the ground pecans, flour, cinnamon, baking powder, baking soda, nutmeg, salt and allspice.
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9
Set aside.
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10
Beat the butter and brown sugar with an electric mixer on medium-high speed until light and fluffy, about 5 minutes.
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11
Add the eggs one at a time, beating to incorporate after each addition.
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12
Scrape down the side of the bowl as needed.
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13
Adjust the mixer speed to low, and add half the flour mixture, then the yogurt, then the remaining flour.
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14
Pour the batter into the pan, spread it out into an even layer and give it a few taps on the counter.
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15
Bake until golden brown, a toothpick or cake tester comes out clean in the center and the cake pulls away from the edges, 45 to 50 minutes.
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16
Let cool on a wire rack until the pan is cool enough to handle, then run a knife along the edge and invert the cake onto a serving platter.
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17
Let cool completely before serving.
