Add the flour, granulated sugar, and brown sugar to a bowl. Cut the butter into small cubes, add it to the flour and sugar. Use a fork to mix the butter and the flour/sugar until a crumbly mixture forms. All the butter should be incorporated with the dry ingredients.

Place it in the fridge while you make the cake batter.

Pre-heat the oven to 350ºF.

Line a cake pan with parchment paper and spray it with oil. Alternatively, you can grease the pan with butter, and sprinkle flour evenly all over to coat it entirely.

To a mixing bowl, add the 2 cups of flour with the baking powder, baking soda, salt, cinnamon, and cardamom. Whisk to combine.

Add the granulated and brown sugar and beat for about 3 minutes, until creamy and lightened in color.

Add the eggs, one at a time, mixing until incorporated before adding the next. Add the vanilla extract and mix until combined.

Add the sour cream and mix.

Spread about 1/3 of the cake batter on the bottom of the prepared pan. Set it aside.

Now, mix the floured cranberries with the remaining cake batter. We do this to prevent all the cranberries from going right to the bottom of the cake when we bake it.

Pour the batter in the cake pan.

Then sprinkle the streusel mixture on top of the batter evenly. If it got clumped up together while in the fridge, crumble it up with your fingers before spreading it.

Bake the cake in pre-heated oven for 55 to 65 minutes. If the crumble is browning too much towards the end, and the center is not yet cooked, cover it with a piece of aluminum foil.

You will know the cake is done baking when you touch the top of the cake and doesn’t feel soft or jiggly in the center underneath the crumble layer. Also insert a toothpick in the cake, and should come out clean, without any gooey batter attached. Test in several spots of the cake, to ensure it’s cooked thoroughly.

Let the cake cool down for about 30 min to 1 hour before serving.

To make the glaze, you can use cranberry sauce, cranberry juice, or other liquids such as milk, or orange juice. Whisk the sifted powdered sugar with the strained cranberry sauce, or cranberry juice. Start with 2 tablespoons of liquid, and add more as needed. If using juice instead of cranberry sauce, you might need less liquid, since the sauce is thicker.

Once the glaze is smooth, it’s ready. If you notice the glaze is too thick, add more sauce, or juice, so you are able to drizzle it over the cake. And if the glaze is too thin, add more sifted powdered sugar and whisk to make it thicker.

Store the cake in a sealed container without the glaze at room temperature for up to 2 days, or up to 5 days in the fridge. If you drizzle the glaze over the cake, it has to be stored in the fridge, because of the cream cheese.

Once the cake has been stored in the fridge, it has to come to room temperature before being served.

The cake can also be stored in the freezer. Wrap it tightly with plastic wrap, and place it in an air-tight container. Store in the freezer for up to 1-2 months. Thaw in the fridge overnight, and let it come to room temperature before serving it.