Preheat the oven to 350°F. Prepare a 9-inch springform pan with parchment and spray with nonstick oil.

Make Crumble. Add the brown sugar, all-purpose flour, salt, and orange zest to a small mixing bowl. Work the butter into the flour and sugar with your fingers until pea-sized crumbs have formed. It should look like wet sand. Set aside in the refrigerator until Step 6.

Place the cranberries in a medium bowl and add about a tablespoon of cake mix to the cranberries and gently stir to ensure the cranberries are coated. This helps to ensure the cranberries don't sink to the bottom of the pan during baking. Set aside.

Then, sift the remaining cake mix into a large bowl. Then, add the oil, sour cream, eggs, orange juice, orange zest, cinnamon, and vanilla extract. Beat the batter on medium (or whisk by hand) for about 1-2 minutes, and scrape the bowl occasionally to fully incorporate the ingredients.

Once the batter is mixed, add the cranberries and fold them into the batter until well combined.

Pour the batter into the prepared springform pan. Then, remove the crumb topping from the refrigerator and add it to the top of the cake.

Bake in the preheated oven for 45-55 minutes or until golden brown and a toothpick comes out clean. Let rest in the spring form pan for about 5-10 minutes before releasing the cake from the springform to cool on a wire rack. Let rest for about 30 minutes or until the cake is cooled.

Prepare Icing. In a small bowl, stir powdered sugar, orange juice, and vanilla bean paste, and orange zest until fully incorporated. Drizzle the icing over the coffee cake. Then, top the cake with additional orange zest.

Once cooled, enjoy and feel free to add a comment on my blog! Also, be sure to share your photo on instagram and tag @‌butterloveandsalt! We would love to see how your cake comes out!