The Best (Cinnamon Pecan) Coffee Cake

• FILLING
• 1/2 cup brown sugar, firmly packed
• 1/2 cup pecans, finely chopped
• 1/3 cup quick-cooking oats
• 1 1/2 teaspoons cinnamon
• CAKE
• 1 cup sugar
• 3/4 cup butter, softened
• 3 eggs
• 1 teaspoon almond extract
• 3 cups all-purpose flour
• 1 cup low-fat vanilla yogurt
• 1/2 cup traditional half-and-half cream or 1/2 cup fat free half-and-half cream
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• GLAZE
• 1/2 cup brown sugar, firmly packed
• 1/4 cup butter
• 1/4 cup half-and-half cream
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt

1. Heat oven to 350 degrees Fahrenheit. Grease and flour one 12-cup Bundt pan or 10-inch tube pan; set aside.
2. FILLING: Combine all filling ingredients in small bowl; mix well and set aside.
3. CAKE: Combine sugar, butter, eggs, and almond extract in large mixer bowl. Beat at medium speed, scraping sides of the bowl often, until well mixed. Add all remaining cake ingredients while beating on low continually. Mix well.
4. Spread half of batter into prepared pan. Sprinkle filling over batter. Spoon remaining batter over filling.
5. Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Place cake on wire rack.
6. GLAZE: Combine all glaze ingredients in 2-quart saucepan. Cook over medium-high heat until mixture begins to boil.
7. Reduce heat to medium; cook, stirring constantly, for 1 minute.
8. (If using Fat Free Half and Half, remove from heat and let cool for 30 minutes to thicken or until desired glazing consistency.).
9. Drizzle glaze over cake. Serve cake warm or at room temperature.

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Taken from www.food.com/recipe/the-best-cinnamon-pecan-coffee-cake-419475 (may not work)