Double Decker Pumpkin Pie Yogurt Coffee Cake

Ingredients

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

Equipment

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

Directions

1. Heat oven to 350F. 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.