Cream butter and sugars. Add in vanilla, eggs and sour cream and mix until smooth.
Mix in flour, baking soda and baking powder.
Fold in ½ cup of the cranberries.
Prepare bundt pan by spraying with non-stick cooking spray. Place half the cake batter in the pan and pat down along the center, making a dent to place filling into.
Mix streusel filling and spread out into the indented batter. Top with ½ cups of cranberries.
Add the remaining batter to the pan and press down, spreading out evenly over the first layer of batter. Top with last remaining ½ cup of cranberries and an optional handful of pecans.
Bake in 350 degree oven for 45-50 minutes. Top with a vanilla or cream cheese frosting or glaze.