• Preheat oven to 350°F. Prepare 10-inch tube pan with butter and flour.
• To make the crumb topping: In a medium sized bowl, combine the flours, sugars, cinnamon, salt, butter, and vanilla with your fingers until it forms pea sized clumps. Set aside.

Nut Filling

• To make the nut filling: In a small food processor pulverize the nuts, sugar, cinnamon, and nutmeg until finely ground powder. Don’t go too far or you will end up with nut butter. Set aside

  Pro Tip: you can use a coffee grinder if you don’t have a small food processor. You will need to pulverize the mixture in 2 or 3 batches depending on the size of your grinder.

Cake

• To make the cake: In a medium sized bowl, whisk together the flour, baking powder, and salt.

  In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, sugar, oil, extracts, on low speed until well combined. Turn the speed to high and mix until they are light in color and texture, about 5 minutes. Scrape the bowl with a rubber spatula, all the way to the bottom, every couple of minutes.
• Add the eggs, one at a time, mixing on medium speed until incorporated. Scrape the bowl after each addition.
• Add 1/3 of the flour to the butter mixture and mix on low speed just until incorporated. Scrape the bowl all the way to the bottom. Add half of the yogurt and mix on low speed until incorporated. Repeat with another 1/3 of the flour mixture and remaining yogurt, scraping the bowl between each addition. Finish with the remaining flour, mixing just until the incorporated.
• Spread 1/3 of the batter in the bottom of the pan. It will be quite thick, so use the back of a spoon to spread it. Sprinkle half of the nut filling over the batter. Spread half of the remaining cake batter to the pan and sprinkle the remaining nut filling over it. Spread remaining cake batter in the pan and cover with the crumb topping.
• Place the tube pan on a baking sheet and bake for about 45 to 50 minutes, or until a tester comes out clean, being careful not to over bake. Cool completely before removing cake from pan.

  Serve the cake at room temperature with brown butter glaze. The cake is best at room temperature and can sit on the counter for a couple of days. It can be wrapped and frozen for a couple of weeks.

Glaze

• To make glaze: in a small pan, cook the butter over medium heat until it bubbles and turns toasty brown, pour into medium sized bowl to cool slightly. Add the sugar, cinnamon, salt, and vanilla. Whisk until smooth. Add enough milk to make the glaze thin enough to drizzle, but thick enough to cling to the cake.

  Pro Tip: If the glaze is too thick to drizzle after adding additional milk, heat the bowl for a few seconds in the microwave or over a double boiler, just until the glaze can drizzle but isn't too thin to cling to the cake.