• Preheat the oven to 350° and line a 10” springform pan with parchment paper.

Brown Sugar Pecan Streusel Topping

• In a small bowl, combine brown sugar, chopped pecans, flour and melted butter. Stir.
• In a medium bowl, whisk flour, baking powder, and cinnamon together until combined. Set aside.

Cranberry Coffee Cake

• In a large bowl, or bowl of a stand mixer, add brown sugar, sour cream, butter, milk, egg, vanilla, and orange zest. Beat until combined.
• Gradually add dry ingredients into wet ingredients and mix just until combined.
• Stir the cranberries into coffee cake batter.
• Add batter to the prepared pan and top with streusel topping.
• Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
• Remove from the oven and let cool for 10-15 minutes.

Cinnamon Vanilla Glaze

• In a small bowl, stir powdered sugar, milk, cinnamon and vanilla together..
• Drizzle glaze over warm coffee cake and dust with additional powdered sugar if desired.