For the crumble, add all of the ingredients to a bowl and mix it together, either by hand, using a fork or with an electric mixer, until a crumble structure and there is no dry flour left. Set it aside while preparing the cake.

Preheat the oven at 175ºC/350ºF conventional oven and prepare a 23 cm/9-inch springform with parchment paper.

Sift together the all-purpose flour, baking powder and salt and set it aside.

In a large mixing bowl add the granulated sugar and orange zest. Rub it together to release all of the orange zest flavor, it end up looking like wet sand. Then add the butter and mix it together on high speed for 3 minutes.

Add the eggs one at a time into the mixture and on low speed mix it in until combined.

Continue by adding half the dry ingredients, on low speed, mixing until just combined.

Then add the orange juice, sour cream, vegetable oil, vanilla extract and mix until just combined. Then add the other half of the dry ingredients and mix until combined.

Add half of the cranberries into the cake batter, and gently fold them in, using a rubber spatula.

Add the cake batter into the prepared cake pan and top it with the remaining cranberries. Finally top it with the crumble.

Bake it for 40-45 minutes or until cake tester comes out clean. Once baked, let the cake cool. After 10 minutes, gently drag a thin knife along the edge of the cake to release the cake from the springform. Let it cool down completely on a wire rack.

Stir together all of the ingredients until smooth. Drizzle it over the cake and it’s ready to be served.