• Grease and flour a tube pan. (Ours has a 12 cup baking capacity).
• Preheat the oven to 325℉

For the Streusel Topping

• Melt the butter in a small bowl and set aside to cool for 10-15 minutes until no longer warm to the touch. (Refrigerate for a few minutes if you'd like to speed up the process).
• In a medium sized bowl, combine the dry ingredients for the topping (brown sugar, flour, pecans, salt, cinnamon). Drizzle the cooled butter on top of it and using a fork, combine the ingredients until flour is absorbed and the mixture is crumbly. Set aside.

For the Cake

• Dry Ingredients-- In a separate bowl whisk the cake flour, baking powder, cinnamon, ginger, nutmeg and salt to combine, set aside for later.
• Wet Ingredients- In a medium bowl, Combine the 1¼ cup pumpkin puree, ¼ cup milk, and vanilla. Set Aside for later.
• Using an electric mixer (paddle attachment if using a stand mixer), mix the butter in your mixing bowl on medium speed until smooth. Next, gradually add the white and brown sugar and mix until light and fluffy for 4-5 minutes.
• Add the eggs one at a time to the butter & sugar mixture, blending after each until the yolk is incorporated.
• With the mixer on low speed, add the flour mixture alternately with the pumpkin puree mixture to the butter/sugar/egg mixture in the mixing bowl. Begin and end with the dry ingredients. I do three additions of dry, alternating with two additions of wet. Mix just until combined.
• Scoop the Batter into the prepared bundt pan. Sprinkle with the pecan streusel topping and place in the oven.
• Bake at 325 degrees for 1 hour and 5-10 minutes or until a toothpick comes out clean. *Baking times may vary depending on the type of pan, oven, etc. Peek in as the end time approaches and adjust as needed.
• Allow to cool in the pan for 10 minutes before turning out.
• The cake can be stored at room temperature in an airtight container, under a cake dome, or in a bakery box. This cake freezes nicely also. (See notes for details).