1/2 cup (125 ml) unsalted butter, melted

1 1/2 cups (375 ml) packed brown sugar

1 cup (250 ml) pecans, chopped

2 teaspoons (10 ml) cinnamon

Preheat the oven to 180 °C (350 °F).

Butter and flour a 23-cm (9-inch) tube pan.

In a small bowl, combine all the cinnamon praline ingredients. Set aside.

In another bowl, sift together the flour, baking powder and salt. Set aside.

In a large bowl, cream the butter, sugar and vanilla with an electric mixer until the mixture is light and fluffy, about 5 minutes. Beat in the eggs, one at a time. Stir in the dry ingredients alternately with the yogurt.

Pour half of the batter into the cake pan. Sprinkle half the praline mixture on top. With a knife, swirl the praline into the cake batter. Repeat with the remaining ingredients.

Bake in the middle of the oven for about 1 hour or until toothpick inserted in the centre of the cake comes out clean. Let cool for about 10 minutes. Unmould.

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