For the Streusel:

• Place flour, sugar and cinnamon in a food processor and process for about 15 seconds to combine.
• Add in pecans and cubed butter and pulse for 10 pulses until pecans and butter are in pebble-like pieces.
• Set aside

For the Cake:

• Preheat oven to 350 degrees and grease a large bundt pan well with butter.
• Place a large sifter over a large mixing bowl or stand mixer bowl and into it place flour, sugar, baking powder, baking soda and salt.  Sift ingredients through into the bowl then add butter and 1/2 cup of the yogurt and beat until ingredients resemble a grainy, wet sand.
• In a separate mixing bowl, add eggs and whisk until beaten.  Add in remaining yogurt and vanilla extract and beat for 30-45 more seconds or until combined.
• Add wet to dry ingredients and gently fold until just combined
• Spoon 1/2 the batter into the bundt pan using a spatula to smooth it out and top with half the streusel.
• Place remaining batter on top of the streusel then put final portion of streusel on the top of the cake and press down into the batter to ensure it sticks when cooking. (see note #2)
• Bake for 50-60 minutes or until a knife inserted in the center comes out clean.
• Let cool in the pan on a wire rack for 30 minutes then turn out of the bundt pan and allow to cool fully (about 2 hours) before slicing.