Cranberry Cream Cheese Coffee Cake

So I spent the last few months living in a bush camp working as a baker. It was pretty awesome, and I learned some pretty savage recipes as well. This little beauty is one such bush camp treasure. I think it is probably my favorite coffee cake of ALL TIME. It has cranberries and orange zest in the mix, a splash of orange juice for added moistness and DELICATE CITRUS FLAVOR, and, a cream cheese layer, and a delicious crumbly topping. IT'S THE BEST.


So this cake consists of 3 layers,
Let's do it:

PREHEAT YOUR OVEN TO 350 DEGREES FARENHEIT

Cake Layer
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2 cups all purpose flour
1 cup sugar
1 ½ tsp baking powder
½ tsp baking soda
1 egg
¾ cup orange juice
¼ cup butter, melted
1 tsp vanilla extract
2 cups chopped frozen/fresh cranberries
rind of 1 orange

Cream Cheese Layer:
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8oz package cream cheese, softened
1/3 cup sugar
1 egg
1tsp vanilla extract

Topping
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¾ cup all-purpose flour
½ cup sugar
½ cup cold butter

In a large bowl, combine flour, sugar, baking powder and baking soda. In a separate bowl combine egg, orange juice, melted butter and vanilla. Stir into dry ingredients until well combined. Fold in the cranberries and orange peel. Pour into a greased cake pan (9" x 11" or 11" x 13" oughta do it but it's all good).

Beat cream cheese and sugar until smooth in separate bowl. Add egg and vanilla; mix well. Spread over batter. Combine the flour and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle on top. Bake for 70-75 minutes or until golden brown.