In a small mixing bowl, whisk the flour, brown sugar, granulated sugar, cinnamon, and salt. Drizzle in the melted butter, mix with a fork until moistened and crumbly, and set aside.

In a separate small mixing bowl, toss the fresh cranberries with 2 tablespoons of flour and set aside.

Preheat your oven to 350°F. Line the size of a 9 inch springform pan with parchment paper and spray all over with baking spray.

In a medium mixing bowl, whisk together the flour baking powder, salt, baking soda, and cinnamon.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high (6-8 on a stand mixer) for 2 to 3 minutes until light and creamy. Add the sugar and beat an additional 2 to 3 minutes until light and fluffy. Beat in the eggs and vanilla extract on medium. Lastly, mix in the sour cream on medium.

Mix in the flour just until no more dry flour is visible. Start on low speed and increase to medium. Do not overmix. Fold in the cranberries with a silicone spatula.

Spoon the batter into the prepared pan and spread into an even layer. Top the batter evenly with the crumble topping.

Baked a coffee cake in the preheated oven for 55 to 65 minutes until golden brown and sit in the center. When the cake is done, a toothpick inserted into the center of the cake should come out with no wet better. Cool the cake for 10 minutes in the pan, remove the edge of the springform pan, and transfer the cake to a wire rack to cool completely.

In a medium mixing bowl, whisk together the cream cheese, melted butter, powdered sugar, vanilla extract, and salt until combined. Whisk in 2 tablespoons of milk. Add more milk as needed until the glaze is smooth and can easily be drizzled. Drizzle the glaze over the cold coffee cake, slice, and enjoy!