Preheat oven to 350 degrees F. Grease a 9-inch cake pan.

Make the pecan streusel. Combine flour, granulated sugar, pecans, powdered sugar, and salt in a medium bowl. Pour melted butter, stirring until well combined. Set aside.

Prepare cake batter. Combine sugar and orange zest in a small bowl, rubbing them together to release the citrus oils from the zest.

Add sugar mixture to a stand mixer along with butter and beat until light and fluffy, about 3-4 minutes. Add egg, beating until well combined. Alternatively, used a hand mixer.

Whisk together vanilla, Greek yogurt, and orange juice together until smooth in a medium bowl. In a separate bowl, combine flour with baking powder and salt. Add half of the wet ingredients to the cake batter, followed by half of the dry ingredients. Repeat once more, stirring just until combined.

Add cranberries to cake batter, gently stirring until combined. Transfer cake batter to prepared cake pan, spreading it into one even layer. Sprinkle pecan streusel on top.

Bake cake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool completely.