1 stick (1/2 cup) butter,
softened at room temperature
1 cup granulated sugar
2 large eggs
1 cup plain nonfat Greek yogurt
1 Tbsp nonfat milk
1 tsp pure vanilla extract
2 cups unbleached all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp kosher salt
1/4 cup chopped pecans
1/2 tsp ground cinnamon
2 Tbsp light brown sugar
Preheat oven to 350°F. Spray a Bundt pan with baking spray.
In the bowl of a Kitchenaid-type stand mixer fitted with the paddle, cream the butter and sugar. Add the eggs and beat until combined. Add the yogurt, milk and vanilla, and beat to combine.
In a large bowl, stir together the flour, baking powder, baking soda and salt. Slowly add to the mixer, and beat on low speed until the batter is incorporated and smooth. The batter will be thick.
In a small bowl, stir together the pecans, cinnamon and brown sugar, to make the filling.
Place half of the batter in the bottom of the Bundt pan, and smooth it a bit with a rubber spatula. Sprinkle on the pecan filling mixture, and top with remaining batter. Don't worry if the batter doesn't seem to cover the filling completely; it will smooth out in the oven.
Bake for 40 minutes. Remove from the oven, and let sit for 5 minutes. Then, invert the cake onto a wire rack and let cool to room temperature before serving. (Can be made ahead and frozen.)