Like a pumpkin pie crossed with a pumpkin muffin, but with the richness of a blondie
, and while I'm okay with that, calling it a"coffee cake" is the least confusing option available, because that at least helps convey its heartiness and density, if not its alluring richness and chew.
A stand mixer fitted with a paddle attachment will blend the dry ingredients into the soft butter without any fuss; in fact, if you're making the entire recipe all in one go, that's probably the easiest option. However you make it, the process is stupid simple. Smush the butter into the dry ingredients, then add the white chocolate and pecans. Just remember that smush is the operative word; the blades of a food processor will only grind the oats into the butter, making for a sad, mealy streusel.
Like the streusel, this dry mix can be prepared in advance to split the recipe up into smaller, more manageable chunks; since it contains nothing but pantry staples, it can be stored in an airtight container at room temperature up until the earliest date stamped on its constituent parts. After scraping and folding the batter with a flexible spatula to ensure it's totally uniform throughout, I transfer it to a lightly buttered cast iron skillet.
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