In a small bowl, combine the flour, brown sugar, ground cinnamon and salt.
Add in chunks of butter, and crumble into the flour mixture with your fingers.
Preheat oven to 350F
Prepare a 9-inch round baking pan with room temperature butter and sugar to coat.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and brown sugar on medium to high speed until it is well combined.
Turn the speed of the stand mixer down to low and add in eggs one at a time, scraping the bowl after each addition.
Add in the pumpkin puree, pumpkin spice, Rodelle Gourmet Vanilla Extract, and yogurt. Mix on low speed until just combined.
Fold in the flour mixture in batches with a rubber spatula.
Evenly spread the remaining half of the batter in the prepared cake pan. Spread over top with 1/3 of the streusel mixture. Spread the remaining half of the cake batter.
Finally, top with the remaining 2/3 of the streusel mixture.
Bake for 50-60 minutes until a toothpick can be inserted in the center and come out clean.
Cool in the pan for 20-25 minutes, then remove from the pan and cool on a rack.
In a small bowl whisk together all ingredients for the glaze until smooth. If necessary add milk to make the glaze easier to drizzle.
Drizzle the glaze all over the top of the cooled cake, and serve.
