Preheat oven to 350 degrees. Grease and flour a tube pan.

Let's start with the streusel. In a food processor, pulse sugar, flour, cinnamon, and salt until fully combined. Add butter cubes and pulse 2-3 times until butter is broken up into pea sized and smaller pieces. Pour into a bowl and mix in the oats and chopped pecans. Set aside and don't pick at it. Maybe a little.

Sift all the dry ingredients together and mix for one minute in stand mixer. Add butter and mix until the texture of cornmeal or damp sand.

Whisk together all the wet ingredients. Add to dry ingredients and mix on medium speed until fully incorporated, about 1 minute. At this point, I always use a rubber spatula and give everything a good stir. Stand mixers sometimes miss bits on the bottom, and we want to get all the good stuff together. So give it a few stirs. Thanks.

Pour 3 cups of the batter evenly into the pan. Sprinkle with ¾ cup of the streusel. Pour over the remaining batter and sprinkle the rest of the streusel on top. Bake for 50-60 minutes or until toothpick comes out clean.

Cool for 30 minutes on wire rack. Transfer cake, streusel side up onto cake plate (I cover the top with foil to "contain" the streusel and use a plate to flip it out, them flip it back over onto a cake plate). Let cool about 30 minutes. In the meantime, mix the glaze ingredients together. You might need a 3rd tablespoon of cream to get it to a good drizzly consistency. Try 2 tablespoon and see how you feel and add more if you want it a little more drizzly. Use a fork to spritzle it all over the cake. You're done! Cut it up and eat it. It's gonna be great!