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   Ingredients :
cup brown sugar
cup heavy cream
Pinch of salt
1 cup nuts or pecans, chopped and toasted

cup brown sugar
1/3 cup flour
4 tablespoons unsalted butter, cut in pieces
1 tablespoon ground cinnamon
teaspoon salt

cup natural yogurt
teaspoon vanilla extract
2 eggs
1 cup flour
teaspoon baking powder
teaspoon baking soda
teaspoon salt
cup unsalted butter, soft
cup sugar

Grease thoroughly a 10 inch (20 cm) cake pan. Bottom must be well greased to prevent caramel from sticking when inverting the cake. Set aside.
Combine brown sugar with heavy cream and salt. Pour into prepared pan and spread to coat the bottom. Sprinkle nuts over mixture. Reserve.

Process brown sugar with flour, butter, cinnamon and salt until well mixed. Reserve.

Whisk yogurt with eggs and pour this mixture to a measuring cup. Reserve.
Sift flour with baking powder, baking soda and salt onto a bowl. Reserve.
Whip butter with sugar just until combined. Add flour mixture and yogurt mixture alternately, starting and ending with the dry ingredients. Blend after each addition.

Spread half of the batter over the caramel. Sprinkle half of the streusel on top. Spread remaining batter on top and top with remaining streusel. Bake in preheated oven to 350F (180C) for 50 to 60 minutes or until a tester comes out clean. Cool cake for 5 minutes on a rack. Loosen sides with a knife and invert onto a serving dish while hot. Cool.
        8 - 10 servings
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