Preheat the oven to 350°F (175°C). Lightly grease a 9-inch square baking pan with nonstick spray. Line the bottom with a sheet of parchment paper that extends over the two short sides to create “handles.” Spray the parchment once more with nonstick spray.

In a small bowl, combine the melted butter with flour, chopped pecans, dried cranberries, sugar, and orange zest. Stir until a coarse crumb forms. Set aside.

In a food processor, pulse the fresh cranberries, ¾ cup of the granulated sugar, and the remaining orange zest until coarsely chopped and well combined. Set aside.

In a medium bowl, whisk together the all-purpose flour, salt, ground cinnamon, and baking powder. Set aside.

In a separate small bowl, whisk the 4 eggs and 1 egg yolk until combined.

In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and remaining 1½ cups granulated sugar on medium speed until light and fluffy.

Add the whisked egg mixture and the flour mixture alternately to the butter mixture, beginning and ending with the flour mixture. Beat just until incorporated after each addition. Do not overmix.

Transfer half of the prepared batter into the baking pan and smooth into an even layer. Spoon the cranberry mixture evenly over the batter. Add the remaining batter on top and smooth carefully. Using a knife, gently swirl the batter and cranberry filling together to create a marbled effect.

Sprinkle the streusel topping evenly over the surface of the cake. Bake in the preheated oven for 55 to 60 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for at least 20 minutes before lifting it out using the parchment “handles.” Slice and serve as desired.