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.