Cranberry Orange Coffee Cake

Vegetable oil spray for misting the pan
1 (15 ounce) package yellow cake mix
1 pkg. (8 ounce) cream cheese, at room temperature
1/2 cup vegetable oil
1/2 cup granulated sugar
1/4 cup milk
3 large eggs
2 cups fresh cranberries
1 tablespoons orange zest
1/4 to 1/2 cup powdered sugar (optional)

Streusel Topping (optional)
3/4 cup sugar
1 cup flour
4 tablespoons butter, melted
2 teaspoons ground cinnamon

Preheat the oven to 350 degrees. Lightly spray a 9 x 13 inch or two 8 or 9 inch round baking pans with baking spray. Place cake mix, cream cheese, oil, sugar, milk and eggs in a large mixing bowl. Use a mixer and beat for 1 minute on low. Incrrelieve the mixer speed to medium and beat 2 minutes more, scraping the sides down again if necessitateed. The batter should look thick and well blended. Stir in the orange zest and 1 cup of the cranberries. Spoon batter into the prepared pan or pans, smoobusiness it out with the rubber spatula. Sprinkle the remaining the cranberries over top of batter. For the streusel, in a bowl mix together the flour, sugar, melted butter and cinnamon and stir until it is well combined. Sprinkle streusel mixture over the cranberries. Bake cake until it is a light golden brown and springs back when lightly pressed with your finger, 45 to 60 minutes or 35 to 55 minutes for the smaller pans. Remove pan from oven and let cool for about 10 minutes. Slice cake and serve. Sprinkle with a little powdered sugar on top if you like. Best served warm!