Step 1

Preheat the oven to 350°F. Grease a 9x9-inch square baking pan and set aside.

Step 2

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set dry ingredients aside.

Step 3

In a small bowl, combine granulated sugar and orange zest. Rub together with your fingers until fragrant. Using an electric mixer, cream together the butter and sugar mixture until fluffy, about 3 minutes. Add in the eggs, one at a time, beat until smooth. Beat in the Greek yogurt and vanilla extract. Mix until well combined.

Step 4

Slowly add in the dry ingredients. Mix until just combined. Gently fold in the fresh cranberries.

Step 5

To make the streusel topping and filling, place the flour, brown sugar, and cinnamon in a medium bowl and stir well with a wooden spoon. Work the butter into the mixture with your fingertips until evenly distributed.

Step 6

Pour half of the coffee cake batter into the prepared cake pan and sprinkle with half of the streusel topping/filling. Spoon the remaining batter over the filling, spreading gently. Sprinkle with the remaining streusel.

Step 7

Bake until golden and a toothpick inserted in the center comes out clean, about 40-45 minutes. Cool to room temperature and serve.