Instructions

1. Preheat the oven to 350 degrees F. Grease and flour a 9×13-inch baking pan and set aside.
2. To make the topping: whisk together flour, sugar, cinnamon, and salt.  Use your fingers to work the butter into the dry ingredients until the butter is in pea-sized lumps.
3. To make the filling: whisk together the brown sugar, cinnamon, nutmeg, cocoa powder, and salt. Set aside.
4. To make the cake: in the bowl of a stand mixer with a paddle attachment, beat the butter and sugars together until combined, about 4 minutes. Beat in vanilla.
5. Add the eggs, one at a time. Scrape sides down.
6. In a small bowl, whisk together flour, baking powder, and salt. Set aside.
7. In a nother small bowl, whisk together the yogurt and milk. It may be a bit lumpy, but that’s okay. On low speed, add 1/3 of the flour mixture to the batter. Add half of the yogurt/milk mixture. Add another 1/3 of the flour mixture and the remainder of the yogurt mixture, Mix until barely incorporated and add the remaining flour. Finish incorporating the dry ingredients with a spatula to ensure that all of the flour is well incorporated.
8. Spread half of the batter into the prepared pan all the way to the edges. Sprinkle the filling on top of the batter.
9. Dollop the remaining batter across the top of the filing and use the back of a tablespoon to spread batter across pan. Using a skewer, gently swirl the filling into the batter. Just a few strokes is all it takes.
10. Sprinkle the topping evenly over the batter and bake the cake until it’s golden brown, 55-60 minutes. Use a skewer to test for doneness; when it comes out clean, the cake is done.
11. Remove from oven and allow to rest for 20-30 minutes before serving.