For the Walnut Streusel

In a medium bowl, stir together the flour, sugar, zests, and salt. Stir in walnuts. Add the melted butter, stirring until the mixture becomes crumbly. Use your hands to break up the mixture if needed! Set aside.

For the Cranberry Citrus Coffee Cake

Preheat oven to 350°F. Spray a 9-inch springform pan with baking spray and flour, or you can use Pam for Baking instead (my personal favorite!)

In a medium bowl, whisk together the sugar, melted butter, eggs, zests and vanilla.

In another medium bowl, whisk together the flour, baking powder and salt. Whisk the flour mixture into the sugar mixture. Add the sour cream and milk, whisking until just combined.

Pour the batter into the prepared baking pan and spread evenly with a spatula. Top with cranberries and sprinkle evenly with the prepared walnut streusel.

Bake for 45 – 50 minutes, or until a wooden toothpick inserted in the center comes out with just a few moist crumbs. Let cool in pan for 15 minutes and then remove to a wire rack to cool completely. Drizzle with vanilla glaze and serve!

For the Vanilla Glaze

While the cake is cooling, whisk together the powdered sugar, vanilla extract and milk. Add additional milk until desired consistency is reached.

Drizzle on top of cooled cake.