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Once your eggs have been added, alternately add the yogurt (or buttermilk) and the flour mixture. Adding ingredients alternately allows for thorough and even incorporation without over mixing, which can make the resulting cake tough, not soft. In any recipe that calls for you to alternate or add ingredients in multiple additions, you should make sure to end with an addition of dry ingredients. This is the easiest way to tell that you have mixed well enough, because you are finished as soon as all the flour has been incorporated into the batter. Don't forget to scrape down the sides of the bowl with a spatula as you mix.

Add the yogurt and flour alternately to the creamed butter/egg mixture. Scrape half of your batter into the greased, 10-inch tube pan that you prepared earlier. Smooth batter with a spatula and top with 2 ½ cups of streusel mixture. Scrape remaining batter into pan, on top of streusel, gently spreading it to the sides of the pan with your spatula. Use your fingers to squeeze remaining streusel together into large and small chunks, then top batter with all remaining streusel. It's time to bake the cake.

[Photo by Nicole Weston]

Once your butter and sugar mixture is light and fluffy, it's time to add the eggs. Eggs should always be added one at a time because fats and liquids do not mix together well. While egg yolks are fatty and blend in relatively quickly, egg whites are not, and when you add them to your creamed butter and begin to stir them in, you will see that they resist incorporation. A minute of vigorously whisking the whole egg into the batter will break up the egg and allow it to be properly mixed in. It is also simply much easier to work with the eggs one by one, rather than having a huge amount of liquid sloshing around in the bowl. The batter will look smooth and shiny once the eggs are added. If it curdles a bit, don't worry about it. That can happen because of the wet to dry ratio or because the ingredients were at slightly different temperatures. Just keep going.

Break all your eggs into a small bowl and add them to the creamed butter one at a time. Then get your bowl of dry ingredients, because it's time for the next step.

[Photo by Nicole Weston]

With your dry ingredients set aside, you can begin work with the butter and sugar. It is important for the butter to be at room temperature when you begin to work with it here, as soft butter will be mixed more evenly with the sugar than cold butter. Creaming the butter allows for the creation of tiny air bubbles. These bubbles will trap air and expand when the cake cooks, creating a lighter texture than a cake made with oil or melted butter, neither of which will create air bubbles when mixed with sugar. If you butter is cold, not at room temperature, it will result in uneven creaming and you will probably see air pockets in your cake when you slice it.

When creaming, look for a smooth and fluffy consistency, not granular. I recommend using an electric mixer or some sort for this. It will take about 3 minutes on medium-high speed. Once your butter and sugar are creamed together, continue on.

[Photo by Nicole Weston]

Before you get started on the batter, you'll need to grease your pan. We're using a 10-inch tube pan, most often used for pound cakes and angel food cakes. I used nonstick cooking spray to grease my pan, but butter or shortening will work just as well. Use your fingers or a paper towel to get your grease into every corner. Once the cake has been baked, we'll need to turn it out onto a cooling rack and it's important that the cake does not stick, as it could cause the cake to break when you flip it over.

Once your 10-inch tube pan is greased, put your dry ingredients - flour, baking powder, baking soda, cinnamon and salt - into a medium bowl and whisk until well combined. Set this bowl aside and continue on to the next step.

[Photo by Nicole Weston]

Place all your streusel ingredients, except for the butter, in a large bowl and stir together. Cut the butter into 10 or 12 large chunks and add them to the bowl. Using your hands, rub the butter into the flour mixture until the mixture is crumbly. Some pieces can be large - the size of an almond or pecan - but they shouldn't all be that big. Notice in the photo how the sizes of the lumps in my mixture vary.

I wasn't thrilled with the recipe's instructions to have the butter soft for the streusel, since it is much easier to work into flour when it has been chilled. What this really means is that your hands will get dirty during this step. Just keep working until the streusel is done, since it only takes 4 or 5 minutes. And don't plan on answering the phone.

Rub the ingredients together to create a nice, sandy streusel. Set this bowl aside and go on to the next step.