Preheat the oven to 350°F.

Prepare an 11x13-inch baking pan by lining it with parchment paper or generously greasing it with butter.

In a medium mixing bowl, whisk together the sifted flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, beat together the softened butter, granulated sugar, eggs, and vanilla until creamy and well combined.

Gradually add the flour mixture and yogurt to the wet ingredients, alternating between the two. Continue mixing until everything is incorporated, being careful not to overmix the batter.

Set the batter aside while you prepare the filling.

In a small bowl, combine the brown sugar, chopped nuts, cinnamon, and nutmeg.

Stir until everything is evenly distributed.

Assemble the Coffee Cake

Spread half of the coffee cake batter evenly into the prepared baking pan.

Sprinkle the cinnamon and nut mixture evenly over the batter.

Spoon the remaining cake batter over the filling. Carefully spread it into an even layer using a spatula.

Bake for approximately 45–55 minutes, or until a cake tester or toothpick inserted near the center comes out clean.

Because oven temperatures can vary, begin checking the cake around the 35–40 minute mark.

Remove the coffee cake from the oven and place the pan on a wire rack to cool.

While the coffee cake cools, prepare the glaze.

In a small bowl, whisk together the confectioners' sugar, 5 teaspoons of milk, and vanilla extract until smooth.

If the glaze is too thick, add additional milk a small amount at a time. If it becomes too thin, add a little more confectioners' sugar until you reach your desired consistency.

Once the coffee cake has cooled, drizzle the vanilla glaze over the top.

Allow the glaze to set slightly before slicing and serving.