In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Make the cake: In the bowl of a stand mixer fitted with the paddle attachment, or a hand mixer, cream together the butter and sugar on medium-high speed until pale and fluffy, 2-3 minutes.
Add the eggs one at a time, beating on medium speed until fully incorporated after each addition. Add the vanilla extract and beat briefly to combine.
Add a third of the flour mixture and beat on low speed until combined, then add half the buttermilk and beat on low speed again. Repeat with remaining third of flour mixture, the rest of the buttermilk, and end with the last third of the flour mixture.
Beat on low speed until the batter is smooth, but do not overmix.
Scrape batter into the prepared springform pan and smooth it out with a spatula.
Arrange the cranberries evenly over the top and press down gently to adhere to the batter.
Make the crumb topping: in a medium bowl, whisk together flour, sugar, cinnamon, and nutmeg. Add cold butter and cut into the flour mixture using a pastry blender, two forks, or your fingertips (my preferred method) until the mixture resembles wet sand with some pea-sized crumbs. Sprinkle the mixture evenly over top of the cranberries.
Bake the cake for 45-50 minutes, or until edges are browned and a toothpick inserted in the center of the cake comes out clean. Cool completely before serving. Optional: dust with a bit of powdered sugar to look like snow!
*if you don’t have buttermilk, you can substitute an equal amount of sour cream or full-fat Greek yogurt, or use 3/4 tablespoon of lemon juice mixed with 3/4 cup of milk and leave to curdle for 5 minutes before using.**you can also use frozen cranberries, but make sure to thaw and fully drain them first to avoid adding too much moisture to the cake.Cake will keep, well-wrapped at room temperature, for up to a day. It will keep in the fridge for up to 5 days.
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