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Preheat oven to 350F. (regular bake setting/not fan assisted). Grease a 9-inch springform pan and set aside.
Make the streusel: In a small bowl, stir together the brown sugar, flour and cinnamon. Add the butter and blend into dry ingredients until crumbly. Set aside.
Make the cake: In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside. In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy, 2-3 minutes. Add the eggs and vanilla and mix to combine well.
Add the dry ingredients to the butter mixture, alternately with the sour cream (add ⅓ flour mixture, then ½ sour cream, then ⅓ flour mixture, then remainder of sour cream, then remainder of flour mixture). Stir in cranberries.
Spread ½ of the batter into prepared pan. Cover with ½ of the streusel mixture. Top with remaining batter and top with remaining streusel.
Bake at 350F for 65-75 minutes, or until a tester inserted in the centre comes out clean.