Creamy Cranberry Coffee Cake

2 C. Flour
1 C. Sugar
1-1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1 Egg
3/4 C. Orange Juice
1/4 C. Melted Butter
1 tsp. Vanilla
2 C. Coarsely chopped fresh or frozen Cranberries
1 TB grated orange peel
CREAM CHEESE LAYER
1 package (8 oz) cream cheese, softened
1/3 C. sugar
1 egg
1 tsp. vanilla extract
TOPPING
3/4 C. Flour
1/2 C. Sugar
1/2 C. Cold butter

In a large bowl, combine the first four ingredients. Combine the egg, orange juice, butter and vanilla; stir into dry ingredients until well combined. Fold in the cranberries and orange peel. Pour into a greased 9-in, springform pan.
In a small mixing bowl, beat cream cheese and sugar until smooth. Add egg and vanilla, mix well. Spread over batter. Combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Sprinkle over top.
Place pan on a baking sheet. Bake at 350 for 70-75 minutes or until golden brown. Cool on a wire rack for 15 minutes before removing sides of pan.