In a large bowl, whisk together flour, nutmeg, cinnamon, baking powder and sugar. Add egg, milk, almond extract, butter and orange peel; mix just until dry ingredients are moistened. Fold in the cranberries. Spread in a greased 9-in. square baking pan.
For topping, combine sugar, flour, hazelnuts and cinnamon in a mini food processor or bowl. Add butter and process, or cut in if doing by hand, until mixture is crumbly. Sprinkle over batter. Bake at 350 degrees F for 40-45 minutes or until cake tests done.
For drizzle, melt white chocolate chips in microwave for 35 seconds. Stir until completely melted. Drizzle over the top of the cake and allow to sit until chocolate hardens.