A sweet and creamy cheesecake-like layer and a tender crumb topping adorn this festive Cream Cheese Cranberry Coffee Cake. Delicious with breakfast or for an afternoon treat during the holidays.
Preheat oven to 350 degrees F. Generously coat a 9-inch springform pan with non-stick cooking spray.
In another mixing bowl, whisk egg, orange zest, orange juice and milk mixture, melted butter and vanilla until blended. Add to flour mixture and stir just until moistened. Fold in cranberries. Transfer to the greased 9-inch springform pan.
Add the cream cheese and sugar to a large mixing bowl and use an electric mixer to beat until smooth. Add egg and vanilla and beat on low speed just until blended. Spread over batter, smoothing out with the back of a spoon.
Mix flour and sugar in a small bowl. Use a pastry blender or fork to cut in cold, cubed butter. Use your hands to work the mixture until well combined and crumbly. Sprinkle evenly over top of the cream cheese layer.
Place pan on a baking sheet. Bake for 60 to 65 minutes or until topping is lightly golden brown.
Cool in pan 15 minutes before removing sides of springform pan. Refrigerate leftovers.