• Preheat oven to 350℉.
• Line a 9X9 inch pan with parchment paper. Set aside.
• In a mixing bowl, combine flour, baking powder and baking soda. Set aside.
• In a mixing bowl whisk together sugar and eggs until combined.
• Add vanilla, Greek yogurt and melted butter and whisk to combine.
• Add dry ingredients and whisk just until incorporated, do not over mix. Batter will be quite thick.

Make Cinnamon Streusel Topping:

• In a small bowl add brown sugar, cinnamon, nutmeg and flour. Stir to combine.
• Add melted butter and stir into a thick paste.
• Add chopped pecans and stir to combine all the ingredients.
• Spread half the cake batter in the prepared pan. Use an offset spatula to spread the batter evenly along the bottom of the pan out to the edges and into the corners.
• Top with half of the cinnamon streusel in an even layer.
• Top with another layer of the remaining batter spreading it out to the edges and into the corners. An offset spatula makes this easier to do.
• Spoon on a final layer using the remaining cinnamon streusel topping.
• Bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean.
• Remove from the oven and allow cake to cool for 15 minutes in the pan.
• Use the parchment paper to lift out and remove cake from the pan and transfer to a cutting board.
• Cut cake into 9 squares to serve. Serve warm or at room temperature.