Preheat oven to 350º F (180º C). Line the bottom of a 9 or 10-inch springform pan with parchment paper and lightly grease and flour. I used a 9-inch (10 cups capacity) springform pan.
In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Set aside.
Using an electric hand mixer or a stand mixer, cream together butter and cream cheese until creamy on medium-high, about 3 minutes. Beat in sugars and continue mixing for 2 more minutes, or 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.
Turn the mixer to low and add the flour mixture in three batches, alternating with buttermilk, beginning and ending with the flour mixture; beat until just combined, about 30 – 45 seconds. 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.