Spray a 9-inch round cake pan or a 9-inch springform pan with nonstick cooking spray. Preheat oven to 325 degrees.
In a small bowl, mix flour, sugar, pecans and cinnamon with a whisk. Use a fork or your fingers to cut the softened butter into the dry ingredients until the mixture resembles coarse crumbs. Lightly pack into the bowl and put in the freezer while preparing the cake.
In a medium bowl, whisk together the flour, baking powder, ground pecans and spices. Set aside. In a large bowl, using an electric mixer set at medium speed, beat together the butter, cream cheese and brown sugar until light and creamy, about 2-3 minutes.
Beat in the eggs, one at a time, beating well after each addition. Alternate adding a ¼ cup of milk with half the flour (finish with the final ¼ cup of milk) until batter is combined. It will be thick! Spread batter into prepared pan.
Crumble the streusel mixture on top of the cake, leaving some bigger pieces.
Bake for approximately 45 minutes until a toothpick inserted in the center comes out clean.
Let cool completely. Combine the powdered sugar and milk in a small bowl (add extra milk if needed to achieve desired consistency) then drizzle over the cake.