Oktoberfest doesn't have to be just brats and sauerkraut. Bryan Head, @thebbqhead, made a classic Cinnamon Streusel Coffee Cake recipe and used his AKORN to bake it!

Instructions:

1. Toast pecans. Preheat oven to 275°F. In a bowl, melt a half stick of salted butter and toss pecans in the butter. Lay out pecans evenly on a baking sheet and toast for one hour flipping every 15 minutes. Let cool. Chop coarsely and set aside.
2. Make the streusel topping. Mix together flour, ¾ cup brown sugar, 1 tsp cinnamon, and 1 tsp of salt. Cut in butter with sturdy fork or rub in with your fingers until pea-sized clumps remain. Mix in ½ cup chopped pecans. Refrigerate until ready to use.
3. Make the streusel center. Mix together remaining ½ cup brown sugar, ½ tsp cinnamon, and 1 cup pecans.
4. Prepare AKORN for indirect heat at 325°F.
5. Make your cake: Butter the pan. Use a 9-inch tube pan with a removable bottom for best results. Sift in flour, baking powder, baking soda, and ½ tsp salt into a mixing bowl.
6. Beat butter and granulated sugar with a mixer on medium speed for 2 minutes. Beat in eggs, one at a time, then vanilla. Beat in flour mixture in 3 stages alternating with greek yogurt, beginning and ending with the flour. Continue to beat at medium speed until well combined.
7. Add half the batter into the pan. Sprinkle on the streusel center mixture evenly. Add the rest of the batter and spread evenly using a spatula. Sprinkle on the streusel topping evenly over batter.
8. Bake until cake shows golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Transfer pan to a wire rack to cool. Remove cake from pan.
9. Make the glaze: Mix together powdered sugar and milk until you get your desired consistency. Drizzle over cake and down the sides and middle.
10. Slice and enjoy!