Preheat oven to 350F and use parchment paper to line or generously grease a 9 inch spring-form pan.
Mix streusel ingredients together and set aside.
In a large bowl, mix flour, baking powder, baking soda and salt. In a separate bowl, toss cranberries with 1 tablespoon of sugar.
In the bowl of a stand mixer, cream butter and 1 cup sugar together until light and fluffy. Add the vanilla, eggs, Greek yogurt, oil, orange juice and orange zest and blend well. Slowly add the dry ingredients and mix well. Remove the bowl from the stand mixer and gently stir in the cranberries into the batter with a spatula.
Pour the batter into the cake pan and top with the streusel topping. Bake for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool in the pan for 10 minutes. Gently run a butter knife along the edges of the cake pan before releasing cake from the pan.