Moist Pumpkin Coffee Cake with Streusel

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch pan. Line with parchment paper with an overhang makes it easy to lift the whole cake out later.
2. In a separate large bowl, whisk the pumpkin, yogurt, eggs, sugar, oil, and vanilla until the color is a uniform deep orange.
3. Fold the dry ingredients into the wet until no white streaks of flour remain. Stop immediately once mixed to avoid tough gluten development.
4. Rub the cold cubed butter into the flour, brown sugar, cinnamon, and pecans until it looks like coarse, clumpy sand.
5. Spread the pumpkin mixture into the pan, smoothing the top with a spatula.
6. Sprinkle the streusel evenly over the top, pressing down very lightly so it sticks.
7. Bake Place in the center of the oven for 45 minutes until a toothpick comes out with only a few moist crumbs.
8. Let the cake sit in the pan for 10 minutes before transferring to a wire rack.
9. Whisk the glaze ingredients and drizzle over the cake until the white lines set against the dark streusel.