Cream 1/2 c. butter, sugar, and vanilla thoroughly.
Add eggs one at a time, beating well after each addition.
Mix flour, baking powder, and baking soda together. Add to creamed mixture alternately with sour cream, blending after each addition.
Spread half of batter in a tube pan that has been greased and lightly floured.
Top with 1/2 c. cranberries.
In a separate bowl, combine remaining butter, brown sugar, and pumpkin pie spice together. Stir in pecans.
Sprinkle half of streusel mixture evenly over batter.
Cover with remaining batter; top with remaining streusel and cranberries.
Bake at 350 degrees 50-60 minutes, until golden brown.
Cool completely on a wire rack before removing from pan.
Prepare drizzle by combining all ingredients in a small bowl and mixing until smooth.
Top cake with drizzle before serving.