Add sugar, flour and cinnamon in a small mixing bowl and stir together with a whisk to distribute evenly. Toss in the cold cubed butter and cut with a pastry blender or a fork until the texture is sandy. Refrigerate until ready to use.

Preheat oven to 350°F.

Brush a 9” springform pan with butter and set aside.

Add flour, salt, baking soda and baking powder to a small bowl and mix with a whisk to combine.

In the bowl of a stand mixer, cream softened butter, sugar and vanilla extract together until light and fluffy. Add eggs and beat until combined.

Add half of the flour mixture and beat to combine, then add half of the buttermilk and beat again to combine. Alternate the remaining flour mixture and buttermilk and continue to beat until a smooth batter forms. Use a spatula to scrape down the side and bottom of the bowl to ensure even mixing.

Add half the cake batter to the prepared pan. Sprinkle half the streusel mixture on top. Then add the remaining cake batter over the streusel, use the back of a spoon or spatula to spread it as evenly as possible. Sprinkle the remaining streusel over the top.

Bake for 40 minutes until a toothpick inserted in the middle comes out clean.