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Preheat oven to 170c degrees and grease the pan well.
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In a bowl of a mixer with a paddle-attachment put butter, sugar, maple, vanilla and salt and blend at high speed until the mixture is creamy.
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Add the eggs one at a time, while mixing between additions.
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Add the yogurt and mix on slow speed until blended.
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Sift in flour and baking powder and mix just until you get a smooth batter.
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In a small separate bowl mix chopped pecans, maple and cinnamon.
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Assemble the cake: pour about 1/2 amount of batter into the pan, and smooth the top.
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Sprinkle evenly the maple and pecan mixture with a spoon in a thin layer.
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Pour the remaining batter and flatten the top.
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Stir with a long knife inserted into the batter in order to get marble form after baking.
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Bake for about 35-45 minutes or until the cake is golden brown and a toothpick inserted in the center comes out with moist crumbs.
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Cool for 15 minutes at room temperature and turn on a serving plate.
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Cool completely, sprinkle with icing sugar and serve.