1. In food processor with steel blade, pulse together 10 seconds toasted pecans and brown sugar.
2. Add flours, cinnamon, salt, pulse 5 seconds.
3. Add cubed butter and water, pulse until mixture clumps together.  Remove streusel from processor bowl, set aside.

Cake Batter

1. With one tablespoon of butter, grease and flour 9″ springform pan.  Set aside on baking sheet.
2. Preheat oven to 350 degrees convection or standard.
3. In bowl of processor fitted with steel blade, add flours, sugar, cinnamon, baking powder, baking soda, salt, process 10-15 seconds.
4. Add 7 tablespoons cubed butter to flour mixture. pulse 8 seconds.
5. In mixing cup, add half n half, eggs, extracts, stir to mix, add to batter. Process 5- 8 seconds to blend.
6. Remove batter from bowl, divide in half, spread one half in bottom of springform pan,
7. Add half of streusel to cake batter top, building up sides with streusel around the edge of the pan, then fill in center.
8. Add remaining half of batter on top of streusel, add remaining streusel. Cover with foil and place cake pan on baking sheet. Cover with foil to protect streusel from over browning.
9. Bake in oven for 35 minutes, remove foil and continue to bake additional 35 minutes.  Check to see if center is done by inserting a skewer or toothpick that comes out clean. If needed, bake additional 5-10 minutes. Watch carefully as not to burn streusel topping.
10. Remove from oven. Allow to cool 15 minutes before removing from ring, then cool 1 hour or up to 2 hours before slicing and serving.