Pumpkin Pecan Streusel Coffee Cake

Directions

Preheat oven to 350 degrees.  Butter a 9×13′ baking dish and set aside. Prepare the streusel by combining the sugars, salt, cinnamon and melted butter in a medium mixing bowl. Add flour and mix until combined. It will be clumpy, but that is what you want for the streusel.   Set aside while you make the cake batter. To make the batter: combine flour, baking soda, baking powder, salt and cinnamon in a medium mixing bowl. Whisk until combined well.  In a large mixing bowl, cream butter and sugars until light and fluffy, about 2 minutes.  Add eggs, one at a time and scrape down the bowl.  Add the pumpkin puree and mix until combined. Slowly add flour mixture and mix until just combined! Do not over mix!! Pour into your prepared pan and spread with an offset spatula. Add the streusel topping on top of the batter  Make the glaze while the cake is baking.  Whisk all glaze ingredients until smooth and creamy and set aside.  Bake the cake for 45-50 minutes, until the cake is golden brown and the center is set.  Cool the cake for at least 30 minutes before drizzling with the glaze. You can serve the cake warm or at room temperature! If you have a lot of leftovers, I wrap individual pieces in wax paper, then aluminum foil and freeze for up to 3 months.