Combine all-purpose flour, baking powder, baking soda, and salt in a large bowl.
Grease and flour a 9 inch to 9½ inch Bundt pan. Preheat the oven to 350°F (180°C).
In a large bowl, beat the butter and sugar until smooth, about 2 minutes. Beat in the eggs one at a time followed by yogurt and vanilla extract.
Beat in flour mixture until just blended.
Spoon 1/3 of the batter into Bundt pan. Spread cranberry sauce evenly on top of batter. Sprinkle with toasted pecans then spread remaining batter over that.
Place in the oven and bake for 50 to 55 minutes or until a pick inserted into the thickest part comes out clean.
Allow cake to cool in pan for 5 minutes. Then invert cake onto a wire rack set over a piece of parchment.
Stir together the glaze ingredients. Drizzle glaze over the warm cake.
Let the cake cool completely before serving.