Even though this cake is rich and sweet, the fruit keeps it light enough that eating more than one piece is definitely in order.

Makes 16 servings(one-9-inch square pan); Total time : 1 1/2 hours + cooling

FOR THE STRUESEL, MELT:

4 tbsp unsalted butter

2/3 cup all purpose flour

1/3 cup chopped pecans,toasted

1/3 cup dried cranberries

1/4 cup sugar

2 tbsp minced orange zest

FOR THE CAKE,PULSE:

1 cup fresh cranberries

2 1/4 cups sugar,divided

Zest of 1/2 an orange

2 cups all purpose flour

1 tsp each table salt and ground cinnamon

1/2 tsp baking powder

4 eggs, plus 1 egg yolk

3 sticks unsalted butter,softened

Preheat oven to 350º, Line a 9-inch square baking pan with parchment paper so it hangs over the edges; coat with nonstick spray.

FOR THE STRUESEL, melt 4 tbsp butter; stir in 2/3 cup flour, pecans, dried cranberries,1/4 cup sugar, and 2 tbsp minced zest.

FOR THE CAKE,pulse fresh cranberries, 3/4 cup sugar, and zest of 1/2 an orange in a food processor.

WHISK together 2 cups flour, salt, cinnamon, and baking powder in a bowl. Whisk together eggs and ewgg yolk in a separate bowl.

CREAM 3 sticks butter and the remaining 1 1/2 cups sugar in a large bowl with a hand mixer until light and fluffy.

ADD flour mixture and egg mixture alternately to butter mixture, beating well after each addition.

Transfer half of the batter to the prepared pan; top with fresh cranberry mixture and remaining batter, smoothing each layer. Use a knife to swirl batter and cranberries; top cake with streusel.

Bake cake until brown around the edges,55-60 minutes; let cool on a rack 20 minutes before serving.