Crockpot Glazed Cinnamon Coffee Cake

STREUSEL:
¼ c. biscuit baking mix
¼ c. packed light brown sugar
½ t. ground cinnamon

BATTER:
1 ½ c. biscuit baking mix
¾ c. granulated sugar
½ c. unflavored yogurt
1 egg, lightly beaten
1 t. vanilla

GLAZE:
2 T. (2%) milk
1 c. powdered sugar
½ c. sliced almonds, optional

1. Spray inside of CROCK POT with PAM.
2. STREUSEL: Blend ¼ c. baking mix, brown sugar and cinnamon in small bowl. Set aside.
3. BATTER: Mix 1 1.2 c. baking mix, granulated sugar, yogurt, egg and vanilla in a medium bowl until well blended.
4. Spoon ½ batter into CROCK POT.
5. Sprinkle half of the STREUSEL over the top.
6. Repeat with remaining BATTER and STREUSEL.
7. Line lid with two paper towels.
8. Cover tightly and cook on HIGH for 1 ¾-2 hours or until toothpick inserted into center comes out clean and cake springs back when gently pressed.
9. Turn off heat.
10. Allow cake to rest 10 minutes.
11. Invert onto serving plate.
12. GLAZE: Whisk milk into powdered sugar in small bowl, 1 T. at a time, until desired consistency is reached.
13. Spoon GLAZE over top of cake.
14. Garnish with almonds. Cut into wedges. Serve warm or cold.