Preheat the oven to 350 degrees. Grease a 9 inch square (2 quart) baking dish.

In a medium size bowl, whisk together the 1 ½ cup flour, 1 teaspoon baking powder, ¼ teaspoon baking soda and ½ teaspoon salt. Set aside.

In a stand mixer or a hand mixer, beat the 1 stick butter and ¾ cup sugar together for about 3 minutes until creamy and fluffy. Scrape the sides down halfway through.

Add the 2 eggs and 1 teaspoon vanilla and mix again for a minute. Next, add the ½ cup Hiland Dairy Sour Cream and mix again until combined. Scrape down the sides of the bowl.

Add half of the dry ingredient mixture and the 2 Tablespoons milk, mix on low until just combined. Then add the remaining half of the dry ingredients and mix until just combined again.

Add the 2 cups of cranberries and ⅔ cups of chopped pecans then mix them in by hand until combined.

Pour the cake mixture into the baking dish and set aside.

In a separate medium bowl, whisk together the ⅓ cup brown sugar, ½ cup flour and 1 teaspoon cinnamon. Next add the 4 tablespoons of cold butter. Use a fork or even your hands to mix the butter into the dry mixture to form a crumbly mix.

Sprinkle the crumb topping over the cranberry cake batter evenly. Bake for about 45-55 minutes. Check at 45 minutes, a toothpick inserted in the middle should come out clean. If not, bake for another 3 minutes then check again and continue until baked.

Remove from the oven and let cool slightly while you make the icing.

In a small bowl, whisk together the ¾ cup powdered sugar, 1 Tablespoon Hiland Milk and ½ teaspoon vanilla. Whisk until smooth. Add more powdered sugar for a thicker icing and more milk for a thinner drizzle.

Drizzle the icing over the warm cake, slice and serve!