2cupunbleached, all-purpose flour (or whole wheat pastry flour or white whole wheat flour)
Preheat the oven to 350°. Grease a 9×13-inch baking dish.
In the bowl of a food processor fitted with a metal blade, combine the flours, brown sugar, and butter. Pulse until coarse crumbs form.
Remove 1 cup of the mixture and set it aside.
Add the milk, egg, vanilla, orange zest, baking powder, and salt to the remaining flour mixture. Blend until smooth.
Pour the batter into the prepared pan. Sprinkle the reserved crumb mixture over the batter. Sprinkle the cranberries and chocolate chips over the crumb mixture. Bake the coffeecake for 35 to 40 minutes or until a tester comes out clean.
Stock up on ingredients when they are on sale. The holidays are a great time to stock up on baking ingredients. Cranberries will also be more readily available around Thanksgiving and Christmas. Watch for them to be marked down right after the holidays so don’t hesitate to stock up and fill your freezer with them.
If you need to make some substitutions or omissions, you can skip the orange zest. It's not critical and if you don't have any oranges or they aren't on sale, it's not a huge deal. You can reduce the amount of chocolate by half if you prefer to save there as well. I've made it with as little as ¼th of a cup and it's been great.