• Preheat oven to 350°F. Lightly grease and flour a 9-inch springform pan; set aside.

To prepare the crumble topping:

• Melt butter in a small bowl. Add the flour, sugar, orange juice and zest. Mix with a fork to combine. Refrigerate until needed.

To prepare the cake:

• In a small bowl whisk together 2 cups of flour, salt, baking powder and baking soda. Set aside.
• In a large mixing bowl combine the butter and granulated sugar. Using an electric mixer beat on medium speed for 3-4 minutes, scraping down the sides as needed, until light and fluffy.
• Add the eggs one at a time, beating well after each addition. Add the vanilla, orange zest and orange juice. Blend just until combined.
• Add ⅓ of the flour mixture to the creamed butter and sugar. Beat on low until incorporated. Add ⅓ of the sour cream and blend until smooth. Repeat adding ½ of the remaining flour and ½ the sour cream until both are incorporated. Add the remaining flour, and beat to incorporate and finally add the remaining sour cream.
• Pour the batter into the prepared pan and spread evenly using an offset spatula. Sprinkle with cranberries, then the crumble topping. Bake for 45-55 minutes or until a skewer inserted in the center comes out almost clean, moist crumbs are okay but no wet batter.
• Cool the cake in the pan for 15 minutes. Remove the sides of the pan and transfer to a wire rack. Cool for another 15-30 minutes before adding the orange glaze. Serve slightly warm or cooled.

To prepare the orange glaze:

• Whisk the glaze ingredients together and drizzle over the top of the cake. Enjoy