Step 1

To make the streusel, melt the butter in a small saucepan. Let cool slightly and stir in the brown sugar, cinnamon and 1 and ⅓ cup all-purpose flour. Set aside.

Step 2

Preheat the oven to 350°F. Lightly grease a 9x13-inch baking pan. Sift together 2 and ¼ cups flour, baking powder, baking soda, and salt; set aside.

Step 3

In the bowl of a stand mixer, cream the butter and sugar together until light and creamy. Beat in eggs, one at a time. Stir in the vanilla extract. Add the flour mixture alternately with the sour cream, mixing just until well combined. Fold in the cranberries.

Step 4

Pour the batter into the 9x13-inch baking pan and top with the brown sugar streusel. Bake at 350°F for 22-24 minutes or until a toothpick inserted into the center comes back out clean. Let the coffee cake cool completely.

Step 5

To make the vanilla glaze, beat together the powdered sugar and milk until smooth. Stir in the vanilla extract. Drizzle onto the cooled coffee cake.