Preheat the oven to 350ºF. Grease a bundt cake pan with shortening and dust with flour. (The pan should be 9" or 10" in diameter.
In a large bowl, cream together the butter, sugar and eggs. Fold in the yogurt and vanilla carefully. Add the dry ingredients and mix well.
Spoon half of the batter into the prepared pan.
In a small bowl, combine the streusel ingredients. Sprinkle the streusel over the batter.
Spoon the remaining batter over the streusel.
Bake for 50-55 minutes, or until a toothpick inserted in the cake comes out clean.
Allow the cake to cool for at least 35 minutes. Using a knife, loosen the edges of the cake from the pan.
Turn the cake out onto a plate. Allow to cool completely.
Make the glaze:
Place the powdered sugar in a medium-size bowl. Add the heavy cream a tablespoon at a time until you reach the consistency you'd like your icing or drizzle to be.
Add the vanilla extract and mix well. Immediately drizzle over the cake.
Store in an airtight container at room temperature.
This cake is best when made the day before serving.
*This video below shows the cake with sour cream, but just substitute Greek yogurt for the sour cream. Or stick with sour cream. Either work!Refer to the article above for more tips and tricks.The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**