Grease a 9x13-inch baking pan thoroughly to prevent sticking, then preheat your oven to 350°F (180°C) so it’s ready when your batter is done.

In a large bowl, beat the room temperature butter and 3/4 cup brown sugar together for about 2 minutes until fluffy. Add the Greek yogurt, 1/2 cup maple syrup, 1 cup milk, eggs, vanilla extract, and 1/2 teaspoon maple extract. Beat on medium speed for 1 minute until combined. In a separate bowl, mix 3 cups all-purpose flour, 1 tablespoon baking powder, and 3/4 teaspoon salt. Gradually add the dry mixture into the wet mixture and stir gently just until combined, being careful not to overmix the batter. I like to finish folding the batter by hand for a tender cake.

In a medium bowl, combine 3/4 cup brown sugar, 3/4 cup white sugar, 3/4 cup flour, 1 pinch salt, and 1 1/2 cups chopped pecans. In a separate small bowl, mix the melted butter, 2 tablespoons maple syrup, and 1/4 teaspoon maple extract. Pour the butter mixture into the sugar and pecan mixture. Mix with a fork until the mixture is evenly crumbly. For extra crunch, I sometimes add a few whole pecans on top before baking.

Spread half of the cake batter (from Step 2) evenly into the bottom of the greased pan. Sprinkle half of the streusel topping (from Step 3) over the batter. Add the remaining cake batter on top and gently spread to cover. Finish by sprinkling the rest of the streusel over the surface.

Bake the assembled cake in the preheated oven at 350°F (180°C) for 40-45 minutes or until a toothpick inserted in the center comes out clean. Allow the coffee cake to cool in the pan before serving to help it set and slice neatly.