Combine all the topping ingredients in the bowl of a food processor and pulse until well combined. Set aside.
In the bowl of an electric mixer, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in the eggs one at a time. Add the orange juice, orange zest, vanilla and orange blossom water and beat for another minute.
In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
With the mixer on low, alternately add the flour mixture and then the yogurt into the batter, little by little until all ingredients are used. Start and end with the flour. Mix until just combined, scraping down the sides of the bowl as needed.
Scrape the batter into the prepared pan and smooth the top with a spatula, spreading evenly to fill the pan. The batter will be thick. Sprinkle the reserved topping evenly over the cake.
Bake for about 60-65 minutes, or until an inserted toothpick comes out clean. Begin checking for doneness at 55 minutes.
Cool and serve with a dollop of Green Mountain Creamery Vanilla Yogurt and a sprinkle of orange zest on top.