Cranberry Orange Skillet Cake

1. Preheat the oven to 350°F. Butter a 10-inch top diameter cast-iron skillet.
2. In a medium bowl, whisk together 1 3/4 cups all-purpose flour, baking powder, and 1/2 tsp salt. Set aside.
3. To make the topping: combine 1/2 cup all-purpose flour, 1/3 cup white granulated sugar, 2 tbsp light brown sugar, 1/8 tsp fine sea salt, and 1/4 cup cold unsalted butter in the bowl of a food processor. Pulse until the mixture is the texture of coarse crumbs.
4. Using a handheld mixer or a stand mixer with the paddle attachment, cream 1/2 cup room temperature butter and 3/4 cup granulated sugar together on medium-high speed for 3 to 5 minutes, until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each addition. Stir in the vanilla and orange extract. Add in the flour mixture, alternating with the sour cream.
5. Fold in 1 cup of the cranberries. Spread the mixture evenly into the prepared skillet.
6. Sprinkle the remaining 1 cup cranberries evenly over the top of the cake batter, then sprinkle the prepared crumb topping over the cranberries. Bake for 50 minutes, or until lightly golden and firm on top.