Tangy Cranberry Breakfast Cake

The recipe for this festive delight comes from Cozycakes Cottage. Thank you.

2 c. all-purpose flour
1⅓ c. sugar, divided
1½ tsp. baking powder
½ tsp. baking soda
¼. tsp. salt
2 eggs, divided
¾ c. orange juice
¼ c. butter, melted
2 tsp. vanilla extract, divided
2 c. cranberries, coarsely chopped
Optional: 1 Tbsp. orange zest
8-oz. pkg. cream cheese, softened

Topping:
6 Tbsp. all-purpose flour
¼ c. sugar
2 Tbsp. butter

• Pre heat oven 350
• To prepare the topping, combine flour and sugar in a small bowl. 
• Cut in butter with a fork until mixture resembles coarse crumbs.
• Set aside
• In a large bowl, combine flour, one cup sugar, baking powder, baking soda and salt  
• Mix well and set aside. 
• Combine one egg, orange juice, butter and one teaspoon vanilla in a small bowl 
• Mix well and stir into flour mixture until well combined. 
• Fold in cranberries and zest, if using. 
• Pour into a greased 9′ round spring-form pan and set aside.
• Beat together cream cheese and remaining ⅓ cup sugar in a small bowl until smooth. 
• Add remaining egg and one teaspoon vanilla; mix well. 
• Spread over batter; sprinkle with topping. 
• Place pan on a baking sheet; bake for 1¼ hours or until golden. 
• Let cool on wire rack for 15 minutes before removing sides of pan.