• Preheat oven to 350℉.
• Line a light-colored 8x8 square baking pan with parchment paper.
• Set out milk, egg, and cranberry sauce to reach room temperature.

MAKE THE STREUSEL

• Do this step first to allow the streusel time to dry out a bit.
• Melt butter.
• In a small bowl combine flour, brown sugar, cinnamon, and salt. Mix well.
• Pour butter over streusel mixture and mix with a fork until it resembles small crumbs.

PREP CAKE BATTER

• Add wet ingredients to a large mixing bowl: ¾ cup pumpkin, 1 egg, ½ cup oil, ½ cup milk, and 1 and ½ tsp vanilla. Next add ¾ cup of granulated sugar and mix well with a metal whisk.
• In a medium mixing bowl, combine 1 and ½ cups flour, 1 and ½ tsp cinnamon, ¾ tsp baking powder, ½ tsp baking soda, and ½ tsp salt in medium bowl. Mix to evenly distribute ingredients.
• Add flour mixture to pumpkin mixture and stir with metal whisk until ingredients are evenly incorporated but not overmixed. Batter will be thick with a few small lumps remaining.
• Transfer batter into prepared baking dish.
• Spread the batter into an even layer and dollop with spaced spoonfuls of cranberry sauce. Spread sauce into an even layer. It's okay if a little mixes with the batter. For a jammier coffee cake, feel free to add a little extra sauce.
• Sprinkle streusel mixture over the top in an even layer.

READY TO BAKE?

• Place baking pan on the center rack with oven preheated to 350℉.
• Bake for 45 minutes. Check for doneness around the 40 minute mark, adjusting times as needed since ovens may vary. Insert a toothpick 2” from the side to check if cake batter has cooked through.
• If using a dark-colored baking pan, check for doneness 15 minutes earlier (Wiggle the pan to check if there is still a jiggly center and insert a knife or toothpick to test) and adjust bake times as needed for the faster-cooking pan.
• Allow coffee cake to cool in the pan. Flavors will be more pronounced once fully cooled. Slice into 9 or 16 portions and enjoy!