Preheat oven to 350 degrees. Grease a 9 x 5 inch loaf pan with non stick baking spray and line the bottom and sides with parchment paper. Allow two inches of paper to hang over the short sides of the pan for easy removal of the loaf.
For the cinnamon sugar swirl whisk together the sugar and cinnamon until well combined. Set aside.
For the brown sugar crumb topping, whisk together the flour, sugars, cinnamon and salt in a medium bowl until combined. Add the cubed butter and use your fingers to work the butter into the dry ingredients until a rough crumble forms. Set aside.
To prepare the coffee cake, in a large bowl combine the flour, sugars, cinnamon and nutmeg, baking powder, baking soda and salt. Whisk to combine well. Set aside.
In a separate bowl, whisk together the eggs, milk, oil and vanilla paste until combined.
Add the dry ingredients to the wet ingredients in two additions, alternating with the yogurt. Use a spatula to gently fold the ingredients together. Leave a few streaks of flour remaining. Do not over mix.
Spoon 1/3 of the batter into the prepared loaf pan using an offset spatula to spread it to the corners of the pan. Sprinkle one half of the cinnamon sugar mixture evenly over the batter.
Repeat with another 1/3 of the batter and then top with the remaining cinnamon sugar mixture. Finish with the last 1/3 of the batter and then top it with the brown sugar crumb topping. Be sure to cover the batter evenly.
Bake for 40-45 minutes on the center rack of the oven. If the top is browning too quickly after 30 minutes, cover the top loosely with aluminum foil.
The cake is done when a toothpick inserted into the center of the loaf comes out clean or with a few crumbs remaining. Remove from oven and cool completely on a wire rack before adding glaze.
To make the glaze, whisk together all the ingredients until smooth, but pourable. If the glaze is too thin, add more confectioner’s sugar. If too thick, add more milk. Drizzle over cooled cake.
