Double Decker Pumpkin Pie Yogurt Coffee Cake

Ingredients

• 1.3 cups granulated sugar 
• 6  eggs 
• 0.5 cup butter unsalted cooled melted
• 1 teaspoon vanilla 
• 4 oz pumpkin pie filling/mix light yoplait® (from 4-pack)
• 2.3 cups flour all-purpose
• 1.5 teaspoons double-acting baking powder 
• 0.3 teaspoon salt 
• 1 cup pecans chopped
• 0.7 cup brown sugar light packed
• 0.5 cup granulated sugar 
• 2 teaspoons pumpkin pie spice 
• 2 teaspoons vanilla 
• 2 cups powdered sugar 
• 1 tablespoons milk 

Equipment

• bowl
• frying pan
• oven
• whisk
• hand mixer
• toothpicks
• cake form

Directions

1. Heat oven to 350°F. Grease 10-inch fluted tube cake pan with shortening; lightly flour.
2. In large bowl, beat 1 1/3 cups sugar and the eggs with electric mixer on medium speed until slightly frothy.
3. Add melted butter, 1 teaspoon vanilla and the yogurt; stir with spoon to combine.
4. In medium bowl, stir together flour, baking powder and salt with whisk. Stir dry ingredients into wet ingredients just until combined.
5. In small bowl, stir together Streusel ingredients.
6. Pour one-third of cake batter into pan.
7. Sprinkle with one-third of streusel mixture. Repeat layers 2 more times.
8. Bake 1 hour or until toothpick inserted near center comes out clean. Cool in pan 10 minutes.
9. Place serving plate upside down over pan; invert plate and pan.
10. Remove pan. Cool completely, about 1 hour.
11. In another small bowl, stir together powdered sugar and enough milk to form a thick Glaze.
12. Pour glaze over completely cooled cake.
13. Let stand until glaze is set before cutting into slices.