Preheat oven to 350º. Spray a 9-inch springform pan with non-stick cooking spray with flour.
Prepare crumb topping: In a large bowl, combine the brown sugar, flour, cinnamon, 8 tablespoons melted butter and stir until moistened. Fold in the chopped nuts. Set aside.
Prepare cake batter: In a small bowl, whisk together flour, baking powder, baking soda, and salt and set aside.
In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 2 minutes. Add in the eggs, one at a time, beating well after each addition. Mix in the vanilla extract, orange zest, orange juice, and sour cream. Add flour mixture and mix just until combine. Fold in the cranberries. Pour the batter into the prepared pan.
Crumble the crumb mixture evenly over the cake batter, covering it completely.
Bake for 60-75 minutes or until a toothpick inserted in the center of the cake comes out clean or with moist, not wet, crumbs. Cool completely.
Just before serving, whisk together the glaze ingredients until smooth. Drizzle over the cake, then release the cake from the pan and cut into slices.