Preheat oven to 350º Line the bottom of a springform pan with parchment paper and lightly grease and flour.
In a large mixing bowl combine flour, baking powder, baking soda, and salt. Set aside.
With an electric mixer, in a large bowl, cream together butter and cream cheese. Beat in sugars and continue mixing until light and fluffy. Stir in yogurt and vanilla and mix until combined. Scrape down sides and bottom of mixing bowl with a rubber spatula as needed.
Gradually add flour mixture to butter mixture, alternating with buttermilk, until all of the flour mixture and buttermilk have been combined. Do not overmix. The batter is going to be thick, that is okay.
Spread, with help of a spatula, half of the batter into prepared pan.
Sprinkle evenly with half of the streusel topping.
Dollop remaining batter over the streusel layer and use a spatula to spread evenly over top. Sprinkle evenly the remaining half of streusel.
Bake for 40-50 minutes, or until a toothpick inserted in center comes out clean.
Allow to cool for 10 minutes, then remove the sides of the springform pan and allow the cake to cool completely before serving.