Preheat oven to 350℉. Butter a 10 inch bundt pan very well.
In the bowl of stand mixer, cream together the butter and sugar. Add in eggs one at a time. Then mix in yogurt and vanilla- the mixture will look curdled but that is okay.
In separate bowl mix together the flour, baking soda, baking powder and salt. Whisk well.
Add flour mixture all at once to egg mixture and blend just until flour is all incorporated.
Spread ½ of the batter in the bundt pan.
In a small bowl mix together the sugar, cinnamon and nuts. Sprinkle over batter.
Spread on the remaining batter and smooth top.
Bake 40-50 minutes until toothpick inserted comes out clean. Let cool in pan 5 minutes then turn out on to rack to cool completely.
Glaze: Heat butter and maple syrup in glass measure in microwave until butter melts - about 25 seconds. Whisk in icing sugar and spread immediately onto cooled cake.
Recipe by Chateau Elma at https://www.chateauelma.com/pecan-maple-coffeecake