Preheat your oven to 350°F (176°C) and butter a 9-inch square baking pan.

Sift together flour, baking powder, and salt in a medium mixing bowl.

Cream together the room-temperature butter, sugar, and orange zest until light and fluffy, about 3 to 5 minutes.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with sour cream.

Fold in the cranberries gently using a spatula.

In a separate bowl, combine flour, sugar, and cold butter until coarse crumbs form. (Optional: add a dash of vanilla extract)

Spread the cranberry batter evenly in the prepared pan and sprinkle the crumb topping over it.

Bake for 45 to 50 minutes until edges are golden and a toothpick comes out clean.

Cool in the pan for at least 15 minutes, slice, and enjoy.