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Preheat the oven to 350°.
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Butter or spray with cooking spray a 9-inch square pan.
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Mix together in a medium bowl the flour, sugar, baking powder, and salt.
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Stir in the Greek yogurt and the milk just until well blended (but do not beat).
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Spread the thick batter in the prepared pan.
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Sprinkle chopped pecans over the batter.
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Generously sprinkle the cinnamon and the ground coriander over the batter. The amount varies depending on how generously you sprinkle the spices. Don’t be stingy!
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Unevenly sprinkle the brown sugar over the batter, leaving lumps and clumps.
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Finish the batter by drizzling the melted butter over the brown sugar. You don’t have to be precise. The coffee cake will have nooks and crannies caused by the clumps of brown sugar and chopped nuts.
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Bake for 35 minutes or until golden brown on the edges, and the center looks done. A cake tester will not work on this recipe.
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Cut and serve warm.