In a mixing bowl, combine plain flour, ground cinnamon and sugar. Stir with a whisk to mix well.

Add chilled butter cubes. Cut into the flour mixture with a pastry cutter and stop when you get pea-sized crumbs. Chill, covered or uncovered, for later.

Pre-heat the oven to 180°C (350°F). Grease a 9 x 5 inch loaf pan with extra butter and lightly dust with flour. Shake off the excess flour.

Sift the flour, baking soda and salt into a large mixing bowl.

In another mixing bowl, whisk eggs, brown sugar and white sugar until well combined. Whisk in the oil (or melted butter), buttermilk, vanilla extract and orange zest.

Pour the wet mixture into the flour mixture. Whisk to combine, but do not over mix. Fold in the cranberries and chopped pecans until well incorporated.

Pour into the prepared pan and level the surface. Grate the chilled crumble topping all over. Bake for 45 to 50 minutes, or until a cake tester or bamboo skewer inserted into the centre of the cake comes out clean.

Once out of the oven, let the cake cool in the pan for 15 minutes. Remove from the pan and set it on a metal rack until completely cooled.

Drizzle lemon cinnamon glaze over the cake. Let the glaze set (it sets quickly) before slicing and serving.

In a saucepan, combine butter, brown sugar and milk. Bring to a simmer over low heat, whisking frequently until all the sugar is dissolved, about 1 to 2 minutes. Remove from heat and cool for 5 minutes.

Whisk in vanilla extract and lemon juice. Then add icing sugar, ¼ cup at a time, whisking vigorously. Continue to add icing sugar until it reaches the consistency you desire. The glaze will start to firm up quickly, so do this step when the cake is cooled enough.