Cinnamon Pecan Coffee Cake
- 1/2 c. firmly packed Brown sugar
- 1/2 c. Pecans, finely chopped
- 1/3 c. Quick oats
- 1 1/2 t. ground Cinnamon
- 1 c. Sugar
- 3/4 c. Butter,softened
- 3 Eggs
- 1 t. Almond extract
- 3 c. All-purpose flour
- 1 c. Vanilla yogurt
- 1/2 c. Half & half
- 1 1/2 t. Baking powder
- 1 1/2 t. Baking soda
- 1/2 c. Brown sugar, firmly packed
- 1/4 c. Butter
- 1/4 c. Half & half
- 1/2 t. Vanilla
- 1/4 t. Salt
Heat oven to 350. Grease and flour 12-cup Bundt pan or 10 inch tube pan; set aside. Combine all filling ingredients in small bowl; set aside.
Combine sugar, 3/4 cup butter, eggs and almond extract in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add all remaining cake ingredients. Continue beating, scraping bowl often, until well mixed.
Spread half of batter into prepared pan. Sprinkle filling over batter. Spoon remaining batter over filling.
Bake for 45-55 minutes or until toothpick comes out clean. Cool 15 minutes; remove from pan. Place cake onto wire rack over waxed paper.
Combine all glaze ingredients in 2-quart saucepan. Cook over medium-high heat until mixture begins to boil. Reduce heat to medium, cook, stirring constantly, 1 minute. Remove fromheat and let cool 30 minutes till thicken or desired glazing consistency. Drizzle over cake.