Position a rack in the center of the oven and preheat to 325ºF (160ºC). Butter and flour a 10-inch tube or Bundt pan very thoroughly.

Sift the flour, baking soda, and salt together in a bowl. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, mix the butter and cream cheese on medium speed for about 2 minutes. Add the sugar and turn the mixer up to medium high. Mix for 3-5 minutes, making sure to scrape down the bottom and sides of the bowl with a rubber spatula periodically. The butter and sugar should be light and fluffy.

Add the eggs one at a time, mixing for about 30 seconds after each addition. Periodically stop the mixer and scrape the bottom and sides of the bowl to ensure even mixing. Add the vanilla and mix until combined.

On low speed, add half the flour mixture, and mix until just combined. Add the sour cream, and then the remaining flour mixture, and mix until just combined. Remove the bowl from the mixer and give the mixture a few more turns with a spatula to make sure it’s combined completely. Pour half the batter into the prepared pan. Take half the streusel and sprinkle it evenly over the cake batter. Top with the remaining half of the cake batter, and top with the remaining streusel. Tap the pan lightly on the counter to remove any large air bubbles.

Bake the cake until it is golden and a cake tester inserted in the center comes out clean, 60 to 75 minutes, depending on the pan. Let the cake cool in the pan for 20 minutes, then carefully unmold it onto a rack to cool completely.

In the bowl of a stand mixer, combine the all-purpose flour, sugars, pecans, salt, and cinnamon on low. With the mixer on low, add the butter, one tablespoon at a time, until the mixture comes together but still is quite crumbly.