Vanilla yogurt makes this coffee cake moist and delicious! It's best served warm with a hot cup of coffee or tea.
| 1/2 |
|
cup firmly packed brown sugar |
| 1/2 |
|
cup finely chopped pecans |
| 1/3 |
|
cup uncooked quick-cooking oats |
| 1 1/2 |
|
teaspoons ground cinnamon |
| 1/2 |
|
cup firmly packed brown sugar |
| 1/4 |
|
cup LAND O LAKES® Butter |
| 1/4 |
|
cup LAND O LAKES® Half & Half |
| 1/2 |
|
teaspoon vanilla |
| 1/4 |
|
teaspoon salt |
Heat oven to 350°F. Grease and flour 12-cup Bundt® pan or 10-inch tube (angel food cake) 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 to 55 minutes or until toothpick inserted in center 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. Drizzle over cake. Serve cake warm or at room temperature.
