Place the eggs in a small bowl.
Place the flour, baking powder and salt together in a medium-sized bowl and whisk by hand for 30 seconds to combine.
Place the sugar in a large bowl. Zest the orange directly on top on the sugar and use your fingers to rub the zest and sugar together. (See Note below).
Add the butter, ground ginger, and vanilla to the sugar-orange zest mixture. With a handheld mixer cream the butter, sugar, ginger, and vanilla together on medium-high speed for 5 minutes. Add the eggs one at a time and beat on medium speed until each is well combined. Scrape down the sides of the bowl after each addition.
Add the flour mixture in three additions, alternating with the sour cream in two additions, beginning and ending with the flour mixture. Mix on low speed to after each addition of flour and sour cream until just combined. After the last addition of flour scrape down the sides of the bowl and mix of low speed for about 20 seconds to ensure the ingredients are thoroughly combined.
The batter will be very thick at this point. Add half of the cranberries and use a spatula to fold them in. Scrape the batter into the prepared pan and use an offset spatula to spread the batter evenly in the pan. Distribute the remaining 1 cup of cranberries over the cake. Sprinkle the vanilla streusel on top and then sprinkle the turbinado sugar.
Bake the cake for 40 to 45 minutes or until lightly golden brown and firm on top. The center of the cake should be between 200 - 203 degrees F. Cool the cake in the pan for 30 minutes and use the parchment paper to lift the cake out of the pan.
To store the cake wrap it in plastic wrap. It will keep at room temperature for 3 days.