Add all-purpose flour, dark brown sugar, cinnamon and butter to a bowl and mix it together, using an electric hand mixer or a fork, until a crumble structure and there is no dry flour left. Set it aside while preparing the cake.

Preheat the oven at 175ºC/350ºF conventional oven and grease a 21,5 x 11,5 cm /8,5x4,5 inch loaf pan lined with parchment paper.

Sift together the all-purpose flour, baking powder, baking soda and salt and set it aside.

Add granulated sugar and butter to a large bowl and using a stand mixer, with a paddle attachment, or a hand mixer, mix it together on high speed for 3 minutes.

Scrape down the sides of the bowl and add the eggs one at a time into the mixture and on medium speed mix it in until combined.

Continue by adding ½ of the flour mixture on low speed. Then add the sour cream, oil and vanilla extract and mix it in. Then add the other half of the flour mixture and give it a final mix until just combined. Scape down the sides of the bowl with a rubber spatula to make sure all the ingredients have been incorporated.

Add ½ of the batter into a separate bowl and add the cinnamon. Gently fold it together with a rubber spatula until combined.

Alternate by adding a bit of each of the two batters into the prepared pan and with a butter knife swirl the two batters together. Then add the streusel on top.

Bake it for 60-65 minutes or until the cake tester comes out clean. Let the cake cool on a cooling rack. After 10 minutes, gently remove the cake from the cake tin and let it cool down completely.

In a mixing bowl, add all of the ingredients and mix it together until smooth. Add the glaze over the loaf when ready to serve. If you add the cream cheese glaze long before serving the streusel will become softer.