Streusel Topping:

• Mix butter and sugar together until creamy.
• Stir in cinnamon and nuts and mix till crumbly.
• Set aside.

Cake Batter:

• In a large mixing bowl, cream together coconut oil and sugar.
• Beat in kefir.
• Add vanilla and eggs and beat after each addition.
• Without mixing, add flour, baking soda, and baking powder.
• Beat just until the dry ingredients are mixed in with the moist ingredients.  Do not over beat.
• In a well greased and floured angel food cake tin or bundt pan, spread 1/2 of the batter.
• Sprinkle 1/2 of the streusel.
• Spread the remainder of the batter on top.
• Smooth out the batter surface.
• Sprinkle the remaining streusel over the top of the batter.
• Preheat oven to 325F.
• Bake the cake in the oven for 45 to 50 minutes, or until toothpick inserted into cake comes out clean.
• Cool on a rack for 10 min.
• Remove from pan.
• Continue to cool on the rack until just warm.

Glaze:

• Melt butter and add powdered sugar.
• Mix well with a fork or a whisk to remove any lumps from the sugar and achieve a smooth consistency.
• Add vanilla and kefir.
• Beat well.
• The consistency should be smooth and liquid.
• If it is too thick to drizzle, add more kefir 1 tsp at a time.
• If it is too thin, add more powdered sugar, 1 tsp. at a time, until desired consistency is achieved.
• Spread over the top of the cake, while the cake is still warm.
• Drizzle a small amount down the sides of the cake.
• Garnish with pecan halves, if desired.