Preheat oven to 350°F (175°C). Spray a 9x13 inch baking dish with baking spray.

In a large bowl, whisk together the flour, baking powder, and kosher salt. Set aside.

In the bowl of a stand mixer, cream the butter and sugar until light and fluffy.

Add eggs one at a time, beat briefly after each addition. Then add the milk, oil, and vanilla extract, mixing until just combined.

Gradually add dry ingredients to wet mixture, mixing until just incorporated.

Fold in cranberries.

Pour the batter into the prepared pan. Set aside.

In a medium bowl, combine the brown sugar, flour, and cinnamon.

Add cold butter. Work the butter into the dry ingredients until coarse crumbs form.

Sprinkle the crumble evenly over the cake batter.

Bake for 50-55 minutes, or until a toothpick comes out mostly clean.

Remove the cake from the oven and let it cool slightly.

In a small bowl, whisk together the confectioners' sugar and milk until smooth.

Drizzle the glaze over the warm cake. Slice and serve.