Ingredients:
 
For the Cake

    2 cups flour
    1 1/2 tsp. baking powder
    1 tsp. baking soda
    1/2 tsp. salt
    1 cup sugar
    Zest from 1 orange
    1/2 cup unsalted butter, softened
    2 eggs
    1 cup sour cream
    1 tsp. vanilla
    1 cup fresh cranberries

For the Streusel Topping

    3/4 cup flour
    3/4 cup brown sugar
    1/2 tsp. cinnamon
    4 Tbs. unsalted butter

 
Directions:

Preheat the oven to 350 and grease an 8X8 baking pan and set aside.

In a bowl, whisk together the flour, baking powder, baking soda, and salt.

In another bowl, combine the granulated sugar and the orange zest. Rub the sugar and zest together with your fingers until the sugar is tinged orange and is fragrant.

Add the butter to the sugar and mix using a hand mixer until mixture is light and fluffy. Mix in the eggs, one at a time. Add the sour cream and vanilla to the mixture and mix until everything is well-combined.

Working in small batches, add the dry ingredients to the wet ingredients, mixing until just-combined. Fold in the cranberries by hand so you don't burst them.

To make the streusel, whisk the flour, brown sugar, and cinnamon together in a bowl. Cut the butter into the flour mixture using a fork, until the texture resembles course sand and is well mixed.

Pour half of the cake batter into the prepared pan. Top with about half of the streusel mixture, making sure you have enough left for the topping. Spoon the remaining batter over the streusel topping in your pan, and then top with the remaining streusel.

Bake for approximately 45-55 minutes or until cake turns light brown in color, and a toothpick inserted into the center of the cake comes out clean.

Cool to room temperature before cutting and serving.