Preheat oven to 375°F. Grease and line two 7.75 × 3.75-inch loaf pans with parchment.

Whisk cake flour, all-purpose flour, baking powder, baking soda, and salt until evenly combined.

In a large bowl, whisk granulated sugar, brown sugar, oil, yogurt, cream cheese, vanilla, non-dairy milk, and vinegar until completely smooth.

Add dry ingredients to wet and whisk just until combined.

Gently fold in clear sanding sugar.

Set batter aside while preparing streusel.

Combine flour, sugar, and salt in a bowl.

Stir in melted butter, vanilla bean paste, and almond extract until large damp clumps form with loose crumbs.

Keep at cool room temperature. Do not chill.

Divide batter between pans, filling each pan about one-third full.

Sprinkle a thick, even layer of sugar cookie streusel over the batter. Lightly press to adhere.

Top with remaining batter, spreading gently to cover the streusel.

Finish with a very generous streusel layer on top. Do not press.

Lightly sprinkle additional clear sanding sugar over the streusel (optional but recommended).

Bake on the center rack for 40 minutes.

Tent loosely with foil if streusel is set but loaves need more time.

Loaves are done when a tester inserted into the cake (not the streusel seam) comes out with moist crumbs.

Cool in pans 20 minutes, then remove and cool on a rack.

Whisk powdered sugar and salt until smooth.

Add 3 tbsp milk and vanilla; whisk until very fluid and glossy.

Add remaining milk a teaspoon at a time as needed. Glaze should be thin and translucent.

Drizzle lightly over fully cooled loaves in one pass.

Let set uncovered at room temperature 30-40 minutes until dry and brittle.